Menu

Ultimate Brownies Piled atop a thick strip of chewy brownie, plump juicy raspberries, Sicilian pistachios and crisp grenadine tuile dress up this standard treat. (Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)

Fancy Brownies

Ingredients Preparation
270 g butter 83% fat
350 g Callebaut 823 Milk Chocolate
185 g Callebaut cocoa mass 100%
In a microwave-safe bowl, melt together the butter, chocolate and cocoa mass.
6 whole large eggs
4 g salt
270 g granulated sugar
10 g vanilla extract
In the mixer with the whisk attachment, whip together the eggs, salt, sugar, and vanilla extract for 3 minutes at medium speed. Then pour in the melted chocolate butter mixture and mix at slow speed.
140 g all purpose flour
3 g baking powder
Sift the flour and baking powder. Then fold these into the mixture by hand.
Pipe the batter into individual silicon molds and bake at 330°F for about 20 minutes.

Grenadine Tuile

Ingredients Preparation
60 g granulated sugar
18 g all purpose flour
In a microwave-safe bowl, mix the sugar and flour together.
37 g melted butter
30 g grenadine syrup
Add the melted butter, then the grenadine syrup.
Refrigerate for 2 hours. Once cooled down, spread onto silicone mat. Bake at 240°F for 20 minutes. Turn off the oven, while still warm, cut to the desired shape. Cool completely and store flat in airtight container with silica until ready to use.

Layer and decorate as desired with Grenadine Tuile, fresh raspberries, and Sicilian pistachios. Pair with chocolate ganache and raspberry sorbet.


We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info