- Cut the brownies to desired shape and pipe the ganache on top. Finish with black forest shavings as the garnish.
- 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.
- Bring the cream to a boil and dispense over the couverture and emulsify with a hand blender.
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