Brookie

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Brownie

ingredients	preparation
420g CHD-S65INAY 375g butter	Melt at 45°C.
225g egg yolks 150g egg white 203g sugar 75g flour	Mix the ingredients.
225g Nocciola	Add
In a 30x40 frame, bake at 180°C for 13 minutes. Refrigerate.

Cookie

ingredients	preparation
500g butter	Mix in the food mixor device
700g flour 700g light brown sugar 6g bicarbonate of soda	With
100g whole eggs	Add
425g CHD-R55EXEL	And add the chocolate not melted.
Spread over the pre-cooked brownies, then bake again at 160°C for 10 minutes. Cool completely before cutting into 6x6cm squares.

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