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A Barry Callebaut Brand
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  1. Home
  2. Ruby Cabosse Praline - Rosé Champagne

Brownie

Recipe

Created by
  • Joeri Vandekerkhove - Pastry chef at Boîte Moustache and Oud Walle – Kortrijk, Belgium
  1. Brownie

Brownie

ingredients preparation
  • 150g
    butter
  • 150g
    L811NV

Mix and melt.

  • 3piece(s)
    egg yolks
  • 150g
    brown sugar

Beat the egg yolks with the sugar at high speed.

Then fold in the chocolate-butter-mixture.

  • 100g
    NIBS-S502
  • 75g
    flour

Mix the cocoa nibs with the flour and fold into the previous mixture.

  • 3piece(s)
    egg white

Whisk the egg whites and fold into the previous mixture.

Pour onto a baking tray with parchment paper and bake for 20 minutes at 175°C.

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