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THOUSAND BROWNIE

Winter dessert for  the DOBLA Winter Wonderland

Difficulty level

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.

Final composition

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.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani