Melt together the chocolate and butter. Leave to cool.

Whisk the sugar and eggs on a mixer until pale and fluffy. Add the cooled chocolate mix.

Preheat the oven to 160°C.

Sieve together the flour and cocoa powder 3 times. The fold into the mix.

Add the chocolate callets and fold through.
Pour into frames or mats and bake for 20 minutes at 160c

Heat the cream and glucose to the boil

Cool to 80c then pour over chocolate and mix
Cool to 30-35c then use

Temper the relevant chocolate for each decoration (Callebaut 811 dark chocolate, 823 Callebaut milk chocolate or W2 Callebaut white chocolate)
Spread a thin layer of chocolate onto the back of a texture sheet.
Wait for the chocolate to go touch dry and then cut out around the cake ring
Place inbetween two tray and allow to set in the fridge
Once set remove from the texture sheet and brush a light dusting of gold shimmer on top

Pipe bulbs of ganache around the edge of the brownie
Fill the centre with Callebaut caramel
Place the chocolate decoration on top