Tanzania 75% Lime Brownie
A refined balance of bold Tanzania 75% chocolate and bright lime, layered through brownie, ganache, confit, and crémeux. As Chef Frank Carrieri says: “A dessert becomes unforgettable when contrast becomes its compass—intense Tanzania chocolate meeting the bright cut of lime… not just flavor, but feeling.”
- Level:
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Medium
- Makes:
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60 units
- Shelf life:
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2 days
- Conservation:
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Refridgerate
TANZANIA BROWNIE
Ingredients: TANZANIA BROWNIE
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8.1 ozbutter
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6.5 ozwhole eggs
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6.5 ozMuscovado sugar
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3.2 ozgranulated sugar
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0.1 ozlime zest
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0.1 ozsalt
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2.1 ozAP flour
Preparation: TANZANIA BROWNIE
- Boil the milk with the butter and salt.
- Add sieved flour and heat for a few minutes
- Put into a mixer and add eggs gradually until the dough starts to thicken.
- For this recipe, the mixture needs to be thick, as opposed to a typical choux pastry that falls down the spatula like a ribbon.
- When finished, pipe straight lines onto a tray using a star-tipped piping bag and freeze.
TANZANIA GANACHE
Ingredients: TANZANIA GANACHE
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7.1 ozheavy cream
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2.3 ozPlnotučné mléko
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1.6 ozglucose
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1.3 ozGelatin mass (1:6 gelatin powder 200 bloom + water)
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1.0 lbheavy cream
Preparation: TANZANIA GANACHE
- Make a ganache by warming the liquid cream #1, milk and glucose syrup.
- Bring to the boil and add the gelatine.
- Pour the liquid over the chosen chocolate and emulsify with the immersion blender.
- Add the cold liquid cream #2 and blend again.
- Cool quickly and refrigerate overnight. Whip when needed to obtain a smooth texture.
LIME CONFIT
Ingredients: LIME CONFIT
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2.3 ozgranulated sugar
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4.6 ozlime juice
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0.2 ozpectin NH
Preparation: LIME CONFIT
- In a saucepan, combine half of the sugar with the lime juice and bring the mixture to a boil.
- Add the remaining sugar, previously mixed with the pectin, and return to a boil.
- Cook the remaining sugar, previously mixed with the pectin, and return to a boil.
- Once the confit has cooled and fully set, blend until smooth.
Tanzania Cremeux
Ingredients: Tanzania Cremeux
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8.4 ozPlnotučné mléko
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2.1 ozheavy cream
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2.5 ozEgg yolk
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1.1 ozgranulated sugar
Preparation: Tanzania Cremeux
- Heat the milk and the liquid cream with the sugar.
- When the liquid has reached approximately 70°C, pour a small amount onto the egg yolks to warm them up.
- Mix well and add this mixture to the rest of the liquids.
- Make a custard by heating the mixture to 80-82°C, then pour immediately over the chocolate drops of your choice.
- Mix gently and emulsify the cream using an immersion blender to obtain a smooth, shiny mixture without air bubbles.
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