Chocolate prototyping- Apple Cider Caramel Ganache

As I said in my first post, I am currently working on my Christmas chocolate collection.  I am happy with the results for my apple cider caramel ganache. I used BC Tree Fruits Cider-Broken Ladder, the chocolate is a milk chocolate from Cacao Barry Origine Ghana 40%, that has caramel notes. And it is a beautiful combination between the two. I like to make my shells thin, and the caramel is in a beautiful dark  chocolate shell ( 72%), which helps to cut the sweetness.

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  • Tianna Forcino

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