70% Ganache Brownie

Posted by: AUI

Active Time

0 Hour
20 Minutes

Total Time

2 Hour
15 Minutes

Assembly

33.0 oz 70% Brownies 936 g 70% Brownies

30.0 oz 70% Ganache 850 g 70% Ganache

Black Forest Shavings as Needed Black Forest Shavings as Needed (506001) (506001) Qty: 1

Cut the brownies to desired shape and pipe the ganache on top. Finish with black forest shavings as the garnish.

9.1 oz COUVERTURE ESSENTIAL 70% DARK COINS, 10KG 257 g COUVERTURE ESSENTIAL 70% DARK COINS, 10KG (540270) (540270) Qty: 1

4.2 oz Butter 120 g Butter

0.5 oz Granulated sugar 15 g Granulated sugar

4.4 oz Egg white 126 g Egg white

3.2 oz Egg 90 g Egg

8.0 oz Brown sugar 227 g Brown sugar

0.0 oz Salt 1 g Salt

3.5 oz All-purpose flour 100 g All-purpose flour

Melt the chocolate coins and butter together and set aside to cool. In a stand mixer whip the sugar, egg whites on high speed until full volume. Separately combine the eggs and brown sugar together, whip on high speed until full volume. Fold in the cooled chocolate into the egg mixture; followed by the whites. Spread evenly onto a parchment-lined half sheet pan. Bake at 375ºF/190ºC for 20-30 minutes or until set but still slightly soft. Let cool completely before cutting into desired shapes.

17.6 oz Heavy cream 500 g Heavy cream

12.4 oz COUVERTURE ESSENTIAL 70% DARK COINS, 10KG 350 g COUVERTURE ESSENTIAL 70% DARK COINS, 10KG (540270) (540270) Qty: 1

Bring the cream to a boil and dispense over the couverture and emulsify with a hand blender.