Tanzania 75% Lime Brownie

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:
Medium
Makes:
60 units
Shelf life:
2 days
Conservation:
Refridgerate

TANZANIA BROWNIE

Ingredients

Preparation

  1. Boil the milk with the butter and salt.
  2. Add sieved flour and heat for a few minutes
  3. Put into a mixer and add eggs gradually until the dough starts to thicken.
  4. For this recipe, the mixture needs to be thick, as opposed to a typical choux pastry that falls down the spatula like a ribbon.
  5. When finished, pipe straight lines onto a tray using a star-tipped piping bag and freeze.

TANZANIA GANACHE

Ingredients

  • 200 g
    heavy cream
  • 65 g
    Plnotučné mléko
  • 45 g
    glucose
  • 36 g
    Gelatin mass (1:6 gelatin powder 200 bloom + water)
  • 474 g
    heavy cream

Preparation

  1. Make a ganache by warming the liquid cream #1, milk and glucose syrup.
  2. Bring to the boil and add the gelatine. 
  3. Pour  the liquid over the chosen chocolate and emulsify with the immersion blender. 
  4. Add the cold liquid cream #2 and blend again. 
  5. Cool quickly and refrigerate overnight. Whip when needed to obtain a smooth texture.

LIME CONFIT

Ingredients

  • 65 g
    granulated sugar
  • 130 g
    lime juice
  • 5 g
    pectin NH

Preparation

  1. In a saucepan, combine half of the sugar with the lime juice and bring the mixture to a boil.
  2. Add the remaining sugar, previously mixed with the pectin, and return to a boil.
  3. Cook the remaining sugar, previously mixed with the pectin, and return to a boil.
  4. Once  the confit has cooled and fully set, blend until smooth.

Tanzania Cremeux

Ingredients

Preparation

  1. Heat the milk and the liquid cream with the sugar.
  2. When the liquid has reached approximately  70°C, pour a small amount onto the egg yolks to warm them up.
  3. Mix well and add this mixture to the rest of the liquids.
  4. Make a custard by heating the mixture to 80-82°C, then pour immediately over the chocolate drops of your choice.
  5. Mix gently and emulsify the cream using an immersion blender to obtain a smooth, shiny mixture without air bubbles.

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