Winter
Dark
Christmas
Selection
Ganache
Recipe

DARK FOREST BROWNIE

Complexity level  

CT E740

Composition

  • Brownie
  • Vivafil X-tend Cherry Smooth 55%
  • Beetroot Ganache
  • Freeze Dried Raspberry
Dark Forest Brownie
1 Brownie
Ingredients
  • 1000 g
  • Egg 143 g
  • Oil 185 g
  • Water 45 g
  • Glycerine 57 g
Preparation
  • Using a planetary mixer combine all the ingredients. Mix for 1 minutes at slow speed and 1 minutes at medium speed. 
  • Deposit the batter at 700g in 9x9 inch foil trays. Inject the raw batter with 10g blobs of Vivafil X-tend Cherry Smooth 55%.
  • Bake at 180°C for 20-25 minutes.
2 Beetroot Ganache
Ingredients
  • Beetroot juice 295 g
  • Sorbitol 35 g
  • Invert Sugar 65 g
  • Glucose DE60 45 g
  • 455 g
  • Cocoa Butter 10 g
  • Butter 95 g
Preparation
  • Heat the beetroot juice, sorbitol, invert sugar, and glucose to 85°C and pour over the chocolate and cocoa butter. 
  • Mix with a stick blender to emulsify. 
  • When it reaches 36°C add the butter and blend again.
  • Pour 500g over each cooled brownie. 
  • Allow to set in the fridge overnight before cutting and dusting with freeze dried raspberry powder.