Roast & Boast

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

“Roasting cocoa nibs helps to enhance the flavour of your chocolate and adds some extra character to it. The brownie with its roasted hazelnut and coffee is boasting with expression.”

Recipe components

Used Callebaut products

Roast & Boast

IngredientsPreparation

Melt together at 50°C.

  • 247g
    whole egg(s)
  • 374g
    caster sugar

Whisk together and add to chocolate mixture.

  • 119g
    whole hazelnuts

Crumble and add to previous mixture.

  • 127g
    pastry flour
  • 27g
    Cocoa powder
  • 22g
    caffè macinato

Add to previous mixture.

Cut into stripes and bake for 12 minutes at 180°C.