Triple chocolate brownie

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Recipe components

Callebaut® ingredients

Chocolate brownies

Ingredients	Preparation
185g butter 185g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811	Melt the butter and chocolate together- cool.
3piece(s) large egg(s) 275g light brown caster sugar	Whisk together the eggs and sugar in a mixer to a sabayon. Fold in cooled chocolate mixture.
85g flour 40g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 5kg Bag	Sieve flour and cocoa powder together-3 times. Fold in sieved flours.
50g Callebaut - Finest Belgian White Chocolate - Recipe N° W2 50g Callebaut - Finest Belgian Milk Chocolate - Recipe N° 823	Fold in white and milk chocolate buttons.
Prepare a 20 cm cake tin-line the bottom with a square of waxed paper. Pour into prepared tin and bake at 160°C for 25 mins. Cool in the tin- cut and serve.

Chocolate mousse - easy difficulty

Ingredients	Preparation
200g cream	Bring the first amount of cream to the boil and then leave to cool to 80°C.
575g Callebaut - Finest Belgian Milk Chocolate - Recipe N° 823	Pour over the chocolate callets and mix well.
375g whipped cream	Allow to cool to 35°C and fold through the whipped cream.
Alternatively, you can make white chocolate mousse and add vanilla pods into the boiled cream and infuse.

Chocolate mousse – medium difficulty

Ingredients	Preparation
150g sugar	Place the sugar into a saucepan and pour enough water over to saturate the sugar and then boil to 121°C
2piece(s) eggs 100g egg yolks	Whisk the eggs and egg yolks to a thick sabayon pour on the boiling sugar and whisk until the mixture is cold.
550g whipped cream 400g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811	Melt the chocolate to 40°C and then fold through the sabayon. Fold through the whipped cream.

Chocolate sauce

Ingredients	Preparation
140g whipped cream	Bring the cream to a boil.
100g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811	Pour over the chocolate callets, allow to sit for 1 min and then whisk together.

Cookie crumb

Ingredients	Preparation
300g sugar 450g butter 480g flour 165g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 5kg Bag 3g bicarbonate of soda 6g salt	Mix all together to form a dough. Form into rolls and freeze. Grate over a tray. Bake at 180°C. Break up into small pieces when it comes out of the oven.

Millefeuille strips

Ingredients	Preparation
Q.S. Callebaut - Finest Belgian Milk Chocolate - Recipe N° 823	Place a plastic acetate sheet onto a board.
Place a small amount of tempered chocolate on one end of the sheet. Lay another plastic sheet on top. Using a rolling pin smooth the chocolate between the two sheets of plastic. Press on top of the plastic with either a cutter or a set of pastry wheels to mark out the shape you require. Allow the chocolate to set. When ready to use remove the plastic and use as require.