Thermomix® All about Chocolates with Caroline Lim & Dolly Mirpuri

Do you love chocolates? Watch this tutorial to learn from Chocolatier, Dolly Mirpuri, founder of Dolce Cakez & Chocolatez. Together with Caroline Lim, they will be showing us how to hand crafted chocolates with Thermomix®

From making ganache to tempering chocolate, get the know-hows and tips, to express your creativity to delight your family and friends, with chocolates for any occasion.

About Dolly Mirpuri Dolly Mirpuri pursued her passion mid life to be a chocolatier, returning to school and getting certified. She now runs Dolce Cakez & Chocolatez, and conducts Chocolate Masterclasses.

About Caroline Lim A foodie, she never cooked till she got her first Thermomix® and now she has 3. “Thermomix is simply empowering. Everyone can cook!” says the Thermomix® Singapore cooking enthusiast.


680g dark chocolate, chips or broken into pieces, divided
226g heavy whipping cream
2 tsp espresso powder (optional)
56g cocoa powder


(Note : the tutorial used half recipe portion)

  1. To make chocolate ganache, place 400g dark chocolate into mixing bowl and chop 10 sec/speed 8. Add whipping cream and espresso and melt 2 min/45°C/speed 2. Transfer to a bowl and refrigerate to cool completely (approx. 20 min.). Wash and dry mixing bowl.
  2. Once the chocolate is set, scoop out balls of chocolate approximately 1 tbsp each. Gently roll into balls and place on a parchment lined baking sheet.Part II : Tempering the chocolate
  3. To temper the chocolate, place 280g dark chocolate into mixing bowl and chop 10 sec/speed 8. Scrape down sides of mixing bowl with spatula and melt 2 min 30 sec/45°C/speed 1. Transfer to a bowl and set aside. Repeat if needed
  4. Place a bowl on top of mixing bowl lid, weigh in cocoa powder and set aside.
  5. Dip the chocolate balls into the reserved melted chocolate with a fork and gently shake off excess chocolate. Place on parchment to set partially (approx. 5 min.).
  6. Roll each chocolate coated ball in reserved cocoa powder and place on prepared baking sheet. Allow Chocolate Truffles to fully set before serving or packaging as gifts.

Cookidoo link (in imperial measurements)


  • Always use a dry and clean bowl
  • For beginners, use dark couverture chocolate (55%) which is easier to handle – milk chocolate is messy- 70% chocolate hardens very fast
  • After tempering chocolate, pour in hot water and cream to make hot chocolates or add hot water + one pump of detergent to pre-clean using fat cleaning option

Interested to learn more?