Brownie with Milk Chocolate Whipped Ganache

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

12 Hour
45 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

48.6 oz 63% Garnet Brownie 1378 g 63% Garnet Brownie

42.3 oz 63% Dark Chocolate Glaze 1200 g 63% Dark Chocolate Glaze

23.6 oz Topaz Milk Chocolate Whipped Ganache 670 g Topaz Milk Chocolate Whipped Ganache

Caramelized Cocoa Nibs as Needed Caramelized Cocoa Nibs as Needed (501044) (501044) Qty: 1

Directions

Let the brownies cool completely, and then cut out rectangles.
Glaze the brownies and dip in the caramelized coco nibs.
Using a french star tip pipe the whipped ganache on top of the glazed brownies.
Finish with chocolate bunny (616837.)

163% Garnet Brownie

Ingredients

24.0 oz COUV 63% COINS DRK GARNET 13.2LB (6KG) 681 g COUV 63% COINS DRK GARNET 13.2LB (6KG) (500663) (500663) Qty: 1

16.1 oz Butter 456 g Butter

27.9 oz Granulated sugar 790 g Granulated sugar

8.1 each Egg 8 each Egg

16.1 oz Bread Flour 456 g Bread Flour

0.1 oz Baking Powder 4 g Baking Powder

Directions

Melt the couverture coins and butter together and set aside to cool. Whip the sugar and eggs at high speed until light and fluffy. Sift together the flour and baking powder. Fold in the cooled chocolate mixture followed by the sifted dry ingredients. Spread evenly onto a parchment-lined half sheet pan. Bake at 375ºF/190ºC for 20-30 minutes or until set but still slightly soft.

263% Dark Chocolate Glaze

Ingredients

21.2 oz Garnet 63% Dark Couverture Coins 600 g Garnet 63% Dark Couverture Coins (500563) (500563) Qty: 1

14.1 oz Pearl Pure Cocoa Butter - Small 400 g Pearl Pure Cocoa Butter - Small (540096) (540096) Qty: 1

Directions

Combine the 63% with the cocoa butter and melt.

3Topaz Milk Chocolate Whipped Ganache

Ingredients

4.0 oz Heavy cream 113 g Heavy cream

0.2 oz Glucose Syrup 7 g Glucose Syrup (505092) (505092) Qty: 1

11.5 oz COUV 37% COINS MILK TOPAZ,13.2LB (6KG) 325 g COUV 37% COINS MILK TOPAZ,13.2LB (6KG) (500637) (500637) Qty: 1

7.9 oz Heavy cream 225 g Heavy cream

Directions

In a sauce pot bring cream and glucose to a boil, pour over couverture and emulsify, add the final heavy cream. Refrigerate overnight. In stand mixer using a whisk attachment whip for 1-2 minutes till correct consistency.

Brownie with Milk Chocolate Whipped Ganache

Assembly

Ingredients

Directions

163% Garnet Brownie

Ingredients

Directions

263% Dark Chocolate Glaze

Ingredients

Directions

3Topaz Milk Chocolate Whipped Ganache

Ingredients

Directions

Flavor Profiles

Taste Profile

Aroma Profile

Texture Profile

Temperature Profile