Chef Brian’s Recipe

Red Berries Chocolate Ganache


Milk Chocolate 1200g
Heavy Cream (36% fat) 300g
Les Vergers Boiron Red Berries Puree 300g
Trimoline 60g
Butter (18*C/65*F) 150g

Yield – 2kg


  • Chop tempered, unmelted milk chocolate into small pieces.
  • Bring cream to just a boil.
  • Add puree and trimoline.
  • While still hot, pour over chocolate. Let sit for 1 minute.
  • Emulsify.
  • Add butter into warm ganache.
  • Allow ganache to cool to 22*C/72*F.

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.

Guitar Cutter Complete Set – 5mm Base
Guitar Cutter Complete Set – 7.5mm Base
Guitar Cutter Trolley

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.

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