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Adding texture Selection Brownie Decorating

BROWNIE
PARTY

Complexity level  

CT O3X5 SR

Composition

  • Brownie
  • Crunchy Milky Coating
  • Decoration
  1. Belcolade
  2. Recipes
  3. Brownie Party
Brownie Party

Steps

1 Brownie
Ingredients
  • Belcolade Selection Noir Sugar-Reduced Cacao-Trace 600 g
  • Tegral Satin Crème Cake Sugar-Reduced 1500 g
  • Butter 75 g
  • Oil 600 g
  • Eggs 450 g
  • Egg Yolk 150 g
  • Glucose 150 g
  • Salt 2 g
Preparation
  • Melt and heat the butter, together with the Belcolade Selection Noir Sugar-Reduced Cacao-Trace, to 45°C. Mix the oil, eggs, egg yolk, glucose, salt, and Tegral Satin Crème Cake Sugar-Reduced for 3 minutes on medium speed.
  • Mix both mixtures with a spatula.
  • Pour in a baking frame of 30x47 cm on a baking tray covered with a silicone sheet. Bake at 170°C for 30 minutes and leave to cool before cutting the Brownie into squares.
2 Crunchy Milky Coating
Ingredients
  • Belcolade Selection Lait Sugar-Reduced Cacao-Trace 500 g
  • Oil 75 g
  • Roasted Cocoa Nibs 100 g
Preparation
  • Melt the Belcolade Selection Lait Sugar-Reduced Cacao-Trace and add the oil and roasted cocoa nibs. Dip the brownie in the coating (32°C).
  • Decorate immediately.
3 Decoration
Ingredients
  • Belcolade Selection Lait Sugar-Reduced Cacao-Trace QS
Preparation

  

Created by Jeffrey De Weyer

Brownie Party is a celebration with the Belcolade Selection Lait Sugar-Reduced Cacao-Trace chocolate with a fudgy brownie wrapped in a chocolate embrace. A playful yet refined creation.

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