This recipe is great for the festive season...although I tend to make it all year round! It is popular on the courses. It uses the least equipment of all the chocolates, and even if you weren't too confident with your tempering skills, it wouldn't be the end of the world, as it has an icing sugar and cinnamon coating on it!

It is a handrolled ganache, so is quite firm in texture. You can substitute different spices or coatings to suit your needs, so is pretty versatile!

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