THOUSAND BROWNIE
Winter dessert for the DOBLA Winter Wonderland
Difficulty level
Winter dessert for the DOBLA Winter Wonderland
Ingredients
| SINFONIA GIANDUIA FONDENTE - melted | g 200 |
| unsalted butter 82% fat - melted | g 360 |
| eggs | g 400 |
| sugar | g 360 |
| CACAO IN POLVERE | g 40 |
| cornstarch | g 120 |
| salt | g 4 |
| candied fruits - cherry-chopped | g 60 |
Preparation
Mix the eggs with the sugar, add the powders, stirring constantly.
Add the previously mixed butter and chocolate, and finally the cherries.
Spread on a 60x40 cm tray covered with baking paper and bake for 10 minutes at 180°C.
Ingredients
| milk 3.5% fat | g 250 |
| coffee - grains | g 20 |
| GLUCOSIO | g 10 |
| SINFONIA CIOCCOLATO BIANCO | g 340 |
| LILLY NEUTRO | g 40 |
| liquid cream 35% fat | g 200 |
Preparation
Bring glucose milk and coffee to the boil, leave to rest for 3 hours in the refrigerator.
Filter the milk by removing the coffee and bring to the boil.
Pour over the chocolate and lilly and blend.
Always blending, add the cream, leave to rest overnight in the refrigerator.
Ingredients
| SINFONIA GIANDUIA FONDENTE - tempered | To Taste |
Preparation
Spread a thin layer of chocolate between two sheets of acetate.
Cut 6x9cm sheets.
Cut the brownie into rectangles of two sizes, 6x9cm and 5x8cm.
Whip the namelaka in a planetary mixer until fluffy.
Assemble the dessert by making tufts of namelaka on the largest rectangle of brownie, place the chocolate sheet, the smaller brownie and top with namelaka tufts.
Decorate with CURVY ART LEAF DARK & CHOCOLATE CHERRY DOBLA.
Chocolatier and Pastry Chef
