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A Barry Callebaut Brand
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  1. Home
  2. Haiti & Café Crokine Chocolate Bar

Brownie

Recipe

Created by
  • Joeri Vandekerkhove - Pastry chef at Boîte Moustache and Oud Walle – Kortrijk, Belgium
  1. Chocolate sablé
  2. Brownie
  3. Exotic creme
  4. Kokosmousse
  5. Chocolate sponge
  6. Mango cubes
  7. Finishing and presentation

Chocolate sablé

ingredients preparation
  • 240g
    butter
  • 120g
    icing sugar

Soften the butter and mix with the sugar.

  • 2piece(s)
    eggs

Add and mix in.

  • 50g
    almond powder

Add and mix in.

  • 330g
    flour
  • 70g
    CP

Add and mix in.

Leave to rest overnight.

Roll out to 4 mm thickness

Cut pieces of 8 cm / 4.5 cm

Bake for 12 minutes at 170°C on a Silpain.v

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.

Exotic creme

Kokosmousse

Chocolate sponge

Mango cubes

Finishing and presentation

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