Chef Brian’s Recipe
Red Berries Chocolate Ganache
Ingredients:
| 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
Process:
- 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.
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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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