Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (15 page)

Mint Ganache Filling

1.
Combine cream and mint leaves in a saucepan over medium-high heat and bring to a boil. Remove from heat, cover, and let steep for 10 minutes.

2.
Place the chopped chocolate in a bowl.

3.
Strain cream into a clean saucepan and bring to a boil again over medium-high heat.

4.
Pour cream over chocolate and wait 1 minute. Slowly stir with a wooden spoon or whisk until the chocolate is melted and combined with the cream.

5.
Add butter and stir just until the mixture is smooth, thick, and uniform.

6.
Let ganache cool to room temperature before using.

Kirsch Ganache Filling

1.
Place the chocolate in a bowl.

2.
Place cream in a saucepan over medium-high heat and bring to a boil.

3.
Pour cream over chocolate and wait 1 minute. Slowly stir with a wooden spoon or whisk until the chocolate is fully melted and combined with the cream.

4.
Add the kirsch and stir just until the mixture is smooth, thick, and uniform.

5.
Let ganache cool to room temperature before using.

Praline Ganache Filling

1.
Place the praline in a food processor and process until very fine, almost a paste.

2.
Place the chocolate in a bowl.

3.
Place cream in a saucepan over medium-high heat and bring to a boil.

4.
Pour cream over chocolate and wait 1 minute. Slowly stir with a wooden spoon or whisk until the chocolate is fully melted and combined with the cream.

5.
Add the praline and stir until the mixture is smooth, thick, and uniform.

6.
Let ganache cool to room temperature before using.