facebook-tracking-pixelIRCA | BROWNIE CARAMEL

Ingredients

IRCA BROWNIES CHOC g 1000
water g 250
sunflower oil g 150
unsalted butter 82% fat - melted at low temperature g 150
CUKICREAM CACAO To Taste

Preparation

Mix in a planetary mixer with paddle attachment IRCA BROWNIES CHOC and water for 2-3 minutes on low speed.
Add the mixture made of sunflower oil and melted butter and keep mixing on low speed for another 2 minutes taking care to not whip the batter.
Fill for ¾ the silicon half-sphere molds with a diameter of 5 cm previously sprayed with SPRAY KING.
Dress the centre of the pastry with CUKICREAM CACAO.
Bake at 180°C for 10 minutes, unmould and cool down in the fridge.

Ingredients

liquid cream 35% fat - (1) boiling g 250
SINFONIA CIOCCOLATO FONDENTE 56% g 250
liquid cream 35% fat - (2) g 500

Preparation

Bring cream (1) to a boil and add it to chocolate chips while mixing with a whisk or an immersion blender.
While mixing, add cold cream (2) little by little.
Store in the fridge for at least 3 hours (a night would be ideal).
Whip with a whisk on medium/low speed until obtaining a soft and creamy consistency.

Ingredients

CHOCOSMART CARAMEL CRUMBLE To Taste

Preparation

Melt CHOCOSMART CARAMEL CRUMBLE at 32-35°C.

Final composition

Cover the half spheres with caramel glaze and then place them upside-down on some parchment paper or silicon mat. It is recommended to use a toothpick.
Use a star nozzle to dress a whirl of whipped ganache over the surface of the pastry.
Decorate with half moons previously realized with chocolate and a whirl of whipped dark ganache.
Finish using dark and white chocolate half moons and lastly Dobla decorations: Golden Crumble, and Spots Original.
 

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada