Chef Brian’s Recipe
Recipe and Tools used During this Demonstration
Ingredients:
- Barry Callebaut W-2 White Chocolate 1079 g
- les verges boiron Pineapple Fruit Puree 120 g
- Heavy Cream (36% fat) 200 g
- Glucose Syrup 20 g
- Mint Leaves 5 g
- Non-fat Milk a/n
- Rum 35 g
- Nielsen – Massey Madagascar Vanilla Extract 5 g
Yield – one 380 mm frame, 10 mm deep
Process:
- Melt white chocolate
- Combine puree, cream, glucose and mint leaves in sauce pot
- Heat puree/cream mixture to simmer, remove from heat and cover tightly for at least 10 minutes
- Remove plastic, strain mixture and weigh
- Mixture should weigh 340 g – use milk to achieve weight
- Add rum and extract to cream mixture and re-heat
- Pour over chocolate and emulsify
- Pour ganache into frame on silpat and allow to set (12-24 hours)
- Chablon bottom with under-tempered chocolate
- Cut on guitar
- Coat and decorate as desired
Guitar Cutters
Guitar cutters are essential for quickly and accurately cutting chocolate creams, ganache, frozen desserts, caramels, and more. Made of solid metal, these industrial-grade cutters are made to last. Check out the links below to learn more or to purchase your own guitar cutter.
About Chef Brian
Brian Donaghy is the Corporate Chocolatier and Innovation Center Director for Tomric Systems of Buffalo, NY. Brian has been with Tomric for over 10 years and is responsible for the coaching and training of Selmi chocolate handling equipment in North America, as well as running the new innovation and teaching space. Brian has done chocolate demonstrations and taught chocolate classes throughout North America and has appeared on Food Network.
Get in Touch
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