Do'sis

Recipe

Created by

Mark Seaman - Culinary Applications Chef, Chocolate Academy™ 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
Q.S. CLR-19430 Q.S. CHF-BS-19852E0 Q.S. CHX-PC-19954E0	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.

ingredients

preparation

Q.S.

CLR-19430
Q.S.

CHF-BS-19852E0
Q.S.

CHX-PC-19954E0

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.

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Dark chocolate brownies

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