Brownie Fingers

Brownie Fingers offer a good to go solution for pubs and casual dining outlets looking to profit from the popularity of the brownie. Drizzled with ruby and white chocolate, the dark chocolate Brownie Fingers are paired with a creamy chocolate dipping sauce made with Callebaut Gold Chocolate callets.

Recipe

Created by

Clare England - Chocolate Academy Chef

Brownie

ingredients	preparation
185g 811NV 185g butter 275g sugar 3piece(s) Egg 85g plain flour 40g cocoa powder 100g CHK-R30GOLD	Whisk the sugar and eggs together until light and fluffy Add the melted chocolate mix to the the eggs and sugar and mix well Stir in the flour and cocoa powder Fold in the Callebaut Gold Chocolate Callets Bake in the oven for 12 minutes at 165C

Chocolate Dipping Sauce

ingredients	preparation
30g 811NV 50g whipping cream	Warm the chocolate and the cream together until the chocolate is melted Stir well to form a smooth sauce