Do'sis

Recipe

Created by
  • Mark Seaman - Pastry Chef, Chicago

Dark chocolate brownies

Ingredients Preparation
  • 228g
    butter
  • 741g
    Callebaut® Finest Belgian Dark Chocolate 811
  • 85g
    water

Melt together to 45°C (butter, chocolate and water).

  • 684g
    sugar
  • 456g
    eggs
  • 5g
    concentrated vanilla extract

Whisk together (sugar, eggs, vanilla) gently and then mix the whole into the melted chocolate.

  • 5g
    salt
  • 570g
    flour
  • 1g
    baking powder

Combine (flour, salt, baking powder) and add to the mixture

Spread in prepared pan and bake for 12-15 minutes at 180°C.

Decoration

Ingredients Preparation

Use a pastry ring to cut donut shapes out of a brownie (preferably use brownie on a big tray of 40x60cm).
Keep the leftovers in an airtight container: you can use them to serve as crumble in other desserts.
Dip the top of the brownie in dark chocolate.
While the chocolate is still wet, sprinkle with gold dusted Caramel Blossoms, Creative Gold Metallic Powder, Dark Chocolate Jura Giraffe Points and a gold dusted raspberry.

 

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528