Good to go
High profit
Timeless Classics
Quick & easy (production)
Good for freezing

This Ruby & Gold Brownie transforms a classic into a layered, high‑impact dessert by combining deep cocoa intensity with bright, modern contrast. A rich dark chocolate brownie forms the base, studded with caramel cups that bring pockets of sweetness and texture. A smooth dark chocolate ganache adds structure and depth, while a vibrant ruby ganache made with RB2 introduces a delicate fruity note and striking color contrast. The ruby chocolate enhances the overall profile with light acidity and freshness, balancing the richness of caramel and dark chocolate while lifting the finish. The result is a brownie that feels indulgent yet refined—designed for strong visual appeal, clean layering, and consistent performance in display and service. As Chef Mark Seaman describes, “A brownie with ruby and golden chocolate. Rich, colourful, and finished with a delicate fruity note.”

Level:: Easy
Makes:: 24
Shelf life:: 3 days
Conservation:: Air tight at room temperature

785 g

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
228 g

Butter
86 g

Water
515 g

Sugar
165 g

Dark brown sugar
456 g

Eggs
20 g

Egg yolks
5 g

Vanilla bean paste
265 g

Bread flour
300 g

All-purpose flour
5 g

Fine sea salt
0.95 g

Baking powder

Faire fondre le chocolat, le beurre et l’eau ensemble jusqu’à 45 °C.
Tamiser les ingrédients secs et réserver.
Incorporer la vanille aux œufs.
À l’aide d’un fouet, incorporer délicatement les sucres aux œufs. Utiliser le moins d’agitation possible afin de conserver une fine croûte sur le dessus du brownie.
Incorporer une petite quantité du mélange d’œufs au mélange de chocolat chaud afin de l’épaissir.
Transférer le mélange de chocolat dans un batteur sur socle muni de la palette. À basse vitesse, verser graduellement le mélange d’œufs jusqu’à ce que ce soit presque homogène. Racler le bol à l’aide d’une spatule en caoutchouc.
Toujours à basse vitesse, ajouter les ingrédients secs en plusieurs ajouts jusqu’à ce que le mélange soit presque homogène. Terminer de mélanger à la main pour éviter de trop travailler la préparation.
Incorporer délicatement les coupes de caramel.
Verser la pâte dans un moule préparé (graissé, papier parchemin, puis graissé). Cuire environ 40 minutes à 140 °C.
Laisser refroidir.

337 g

Cacao Barry DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - PISTOLS - 20KG BOX
337 g

Heavy cream
2 g

Kosher salt

Bring cream to a boil.
Pour over couverture and add salt.
Use an immersion blender to fully emulsify.

225 g

Almond milk
30 g

De40 glucose
1 g

Red microfine powder 048341020
9 g

Tartaric acid solution (1:1)
600 g

Callebaut Ruby Couverture - RB1 - 10kg Callets
150 g

Almond milk

Sift together the tapioca starch and the red colorant. Set aside.
Combine almond milk (1) and all of the glucose in a small sauce pot. Heat to 28C.
Add the sifted powdered color and starch. Stir to hydrate. Continue to heat to 100C.
Place Ruby chocolate in a tall container and pour hot almond milk mixutre over to cover. Allow to sit with no agitation for 2 minutes, then stir continuously until the chococlate is fullt melted.
Combine the tartaric acid solution with the remaining almond milk. Add this acid/milk combination to the chocolate mixture and stir to combine until fully emulsified and temperature has dropped to 40C.

as needed g

Callebaut caramel fwf-z6cara
as needed g

Chf-cc-ccrise0
as needed g

Gertrude hawk caramel caramel cups

Portion brownies in to 30mmx70mm rectangles.
Dip the tops of the brownies into the Dark Chocolate Ganache and allow to set. As an alternative, ice the sheet of brownies with the ganache prior to cutting.