Thursday, April 12, 2012

Ginger Ganache Candy

These candies have a mild taste that really hits during the after taste.  Give them a try and you won't be disappointed.

Yield: 72 candies


  • 96g heavy whipping cream
  • Extra whipping cream, as needed
  • 38g peeled and thinly sliced ginger root
  • 1/2 tsp vanilla extract
  • 22.5g light corn syrup
  • 45g spiced rum
  • 22.5g butter, softened
  • 562g white chocolate, melted and tempered at 30°C.
    • This must be real chocolate
  • Light chocolate for dipping
    • This can be chocolate or confectionary coating


  1. Place the whipping cream in a small saucepan with the ginger root and vanilla.  Bring to a boil, reduce heat, and simmer for 5 minutes.  Turn off the heat and let it steep for 15 minutes.
  2. Remove the ginger root from the cream, pressing out as much liquid as possible.  Use the extra cream to return the total weight to 96g.
  3. Add the corn syrup.  Bring to a boil.  Remove from the heat and add the rum.  Let cool until it's 40°C.
  4. Mix the butter into the white chocolate until smooth.  Add the cream mixture and beat vigorously to emulsify.
  5. Spread into a 9"x9" silicone pan.  Cover with wax paper and let sit until completely set (8-12 hours).
  6. Remove from the silicone pan.  Cover one side with a thin layer of light chocolate.  Cut into 0.75" x 1.50" rectangles.  Dip in light chocolate and place on wax paper to set.
  7. Store in the refrigerator.

Adapted from Chocolates & Confections.

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