Chef Brian’s Recipe

Recipe and Tools used During this Demonstration


  • 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


  • 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.

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.

Get in Touch

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