Almond and hazelnut cupcake

level 1

Used Callebaut products

Ingredients	Preparation
70g butter 150g Ecl1pse Belgian Milk Chocolate	Melt gently together.
120g brown sugar 100g eggs	Whisk together. Stir in the cooled chocolate and butter mixture
220g ground almonds 55g crushed roasted hazelnuts 40g plain flour	Fold in.
50g whole milk	Fold in.
Pipe the mixture into cup cake cases. Fill to half way. Cook for 12 / 15 minutes at 180°C.

Ingredients	Preparation
50g whole milk 100g whipped cream	Bring to the boil. Cool to 80°C.
150g Ecl1pse Belgian Milk Chocolate	Whisk in. Allow to set overnight.
100g unsalted butter 75g icing sugar 25g cocoa powder Van Houten full bodied 22 / 24% brown	Cream together. Fold into the set ganache.
Pipe or drizzle about 35 g of the frosting on top of each brownie.