Ganache of Saffron and Raspberry - Beverley Dunkley

Thermomix UK

Thermomix UK

Standard Supplier 5th March 2012
Thermomix UK

Thermomix UK

Standard Supplier

Ganache of Saffron and Raspberry - Beverley Dunkley

Beverley Dunkley, head of the Barry Callebaut Chocolate Academy in Banbury, Oxon, teaches chocolatiers at all levels from the home hobby chocolate lover to the finest chocolate sculptors and top pastry chefs. Now that she has a Thermomix, Beverley says she is delighted to be converting her ganache and other chocolate recipes from hand methods to easier and more reliable Thermomix methods – saving time, effort and washing up, improving consistency and offering new levels of creativity. She is particularly pleased that stirring chocolate and ganaches at up to Speed 2 in a Thermomix TM31 does not incorporate any air – which of course means longer shelf life and a better quality chocolate. Many thanks to Beverley for this delicious hand dipped chocolate recipe.


  • Ingredients
  • 130g Whipping cream - 35%
  • 130g Raspberry purée
  • 0.5g Saffron
  • 600g Callebaut 823 natural vanilla milk chocolate callets
  • Melted Callebaut 823 natural vanilla milk chocolate for hand dipping
  • Freeze-dried raspberry pieces to decorate


Weigh the cream and raspberry purée into the TM bowl using the built-in weighing scales. Add the saffron fibres. Heat 5 minutes/90°C/Speed 2 or until display shows 90°C has been reached. Remove the bowl from the TM and leave to infuse for 5 minutes.
Weigh the precrystallised milk chocolate callets into a second TM bowl.
Pour the cream mixture through a sieve onto the chocolate. Stir at Speed 2 about 3 minutes until all the chocolate is melted, stopping to scrape down the sides of the TM bowl with the spatula once or twice.
Pour onto a tray and leave until the edges start to set. Return to the TM bowl and blend 30 seconds/Speed 2 to temper the ganache.
Spread into a plastic lined frame 8mm in thickness. Allow to harden overnight.
Cut into individual pieces and hand dip into melted precrystallised Callebaut 823 natural vanilla milk chocolate.
Whilst still wet, sprinkle with freeze dried raspberry pieces and immediately place a square of clear plastic on the top to create a flat shiny surface.
Remove the plastic once the hand dipped chocolate has completely set.

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