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.
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.
Pastry Chef, Chocolatier and Baker
