Raspberry Ganache

By Muriel AUBLET-CUVELIER October 26, 2026

Muriel AUBLET-CUVELIER

Corporate chef

Created on

October 26, 2026

Recipe

Products used

Invert sugar , Powdered sorbitol , Skim milk , Raspberry pieces

Step 1 Raspberry Ganache

The ingredients

1000g	(30.9%)	100% Raspberry Puree
120g	(3,7%)	Invert sugar ()
150g	(4.6%)	Soft butter
100g	(3,1%)	Sorbitol powder ()
70g	(2,2%)	Skim milk ()
1100g	(34%)	Cao's Flower Blanket 70%
700g	(21,6%)	Superior Milk Chocolate Coating 38%
3240g	(100%)	TOTAL

Process

Bring the purée, invert sugar, butter, sorbitol, and milk powder to a boil.
Pour over the couverture chocolate (ideally at 80°C), stirring with a spatula without incorporating air.
Cool to 34°C.
On a guitar sheet, pour a very thin layer of chocolate and place 1-cm-high strips on each side.
Pour between the two strips and smooth with a flat ruler on the work surface to ensure the ganaches are perfectly straight. Let crystallize for 24 hours at 17°C and 70% relative humidity.

Step 2 Chocolate Candy

The ingredients

500g	(96.2%)	Fleur de Cao 70% Dark Chocolate Bar
20g	(3,8%)	Raspberry slivers ()
520g	(100%)	TOTAL

Process

Cut the ganaches into strips using a guitar-shaped cutter. Temper the ganaches to 20°C.
Temper the chocolate and dip the ganaches to coat them. Decorate with raspberry pieces.
Let them crystallize and store in a box at a temperature between 12 and 17°C for up to 6 weeks.

Assembly and information

Can be frozen, but thaw slowly in 8°C increments every 24 hours.
Variation: Pipe a blended passion fruit paste onto the top before coating.

Board

Invert sugar helps create softer, more elastic products while preventing graininess and crystallization.
Sorbitol stabilizes the water in the ganache. It thus helps prevent it from drying out and limits bacterial growth. All of this improves its shelf life. Finally, it enhances the products’ sensation of coldness and freshness.
We use skim milk powder here, but you can also customize the ganache by adding ingredients like butter or fruit purees for additional flavors.