Brownie with panna cotta and stewed pear (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Brownie with cocoa nibs (for 2 squares of 17 cm)

Ingredients Preparation
205 g sugar
170 g butter
Beat until light and fluffy.
95 g dark chocolate Callebaut Finest Selection Kumabo
135 g eggs
85 g sieved flour
Add.
Spread into two trays and sprinkle with Callebaut NIBS-S. Bake at 175°C for 14 minutes.

Panna cotta with vanilla

Ingredients Preparation
380 g milk
120 g sugar
1 vanilla pod
Bring to the boil and remove from the heat.
70 g gelatine mass Leave to soak and add. Leave to dissolve thoroughly and strain.
Leave to cool for two hours. Mix every half hour and then spread over the brownie in the trays.

Stewed pear with lime

Ingredients Preparation
400 g blanched pear (diced)
100 g sugar
50 g pear juice
Juice of ½ lime
Zest of one lime
Bring to the boil.
Cook the stewed pears.

Crunchy sheet of chocolate

Ingredients Preparation
500 g tempered milk chocolate Callebaut Select 823NV
80 g biscuit crunch Callebaut Pailleté Feuilletine M-7PAIL
Mix and pour onto a sheet.
Cut into pieces of 8.5 cm x 3 cm.

Caramel and balsamic vinegar reduction

Ingredients Preparation
500 g sugar Make a caramel.
280 g balsamic vinegar Deglaze with the balsamic vinegar and leave to cool.

Finishing and presentation
Arrange a piece of brownie-panna cotta on a plate. Top with a sheet of chocolate. Add stewed pear. Finish with the caramel and balsamic vinegar reduction.