Hazelnut Ganache Crowns

Recipe

ingredients	preparation
150g cream 30g 20g trimoline 30g sorbitol powder 265g 20g 70g	Combine the cream and sugar and heat to 104°F. Heat the chocolate to 86°F. Add the American Almond® hazelnut butter to the chocolate. Emulsify the hazelnut ganache in a robot coupe. Pipe the hazelnut ganache crowns onto a pan. Garnish with our American Almond® whole hazelnuts and enjoy!