spiced caramel ganache
- 600g 35% UHT cream
- 40 cinnamon sticks
- 40g mixed spice
- 240g glucose de 39-43
- 360 caster sugar
- 270g caramelia 34%
- 35g cocoa butter
- 150g butter
- 6g Maldon salt
Mixed spice truffles
Andrew Gravett
15th December 2025
Mixed spice truffles
30 min
A treat for guests at Christmas afternoon tea at The Langham.
Ingredients
Method
spiced caramel ganache
Hot infuse cream with cinnamon sticks and mixed spice.
Sieve and re-scale cream.
Melt the glucose and sugar until you have a golden caramel.
Deglaze the cooked sugar with the warm infused cream and cook to 103C.
Emulsify with the chocolate.
At 45C add the butter & Maldon. Smooth with stick blender.
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