Good to go
High profit
Timeless Classics
Quick & easy (production)
Good for freezing

This Ruby & Gold Brownie transforms a classic into a layered, high‑impact dessert by combining deep cocoa intensity with bright, modern contrast. A rich dark chocolate brownie forms the base, studded with caramel cups that bring pockets of sweetness and texture. A smooth dark chocolate ganache adds structure and depth, while a vibrant ruby ganache made with RB2 introduces a delicate fruity note and striking colour contrast. The Ruby enhances the overall profile with light acidity and freshness, balancing the richness of caramel and dark chocolate while lifting the finish. The result is a brownie that feels indulgent yet refined—designed for strong visual appeal, clean layering, and consistent performance in display and service. As the Chef describes, “A brownie with ruby and golden chocolate. Rich, colourful, and finished with a delicate fruity note.”

Level:: Easy
Makes:: 24
Shelf life:: 3 days
Conservation:: Air tight at room temperature

785 g

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
228 g

Butter
86 g

Water
515 g

Sugar
165 g

Dark brown sugar
456 g

Eggs
20 g

Egg yolks
5 g

Vanilla bean paste
265 g

Bread flour
300 g

All-purpose flour
5 g

Fine sea salt
0.95 g

Baking powder
793 g

Gertrude hawk Caramel Caramel Mini Cups

Melt chocolate, butter and water together to 45C.
Sift the dry ingredients and set aside.
Mix the vanilla into the eggs.
Using a whisk, gently stir the sugars into the eggs. Use the least amount of agitation possible to maintain a light flake on the top of the brownie.
Stir a small amound of the egg mixture into the warm chocolate mixutre to thicken.
Transfer the chocolate mixture to a stand mixer fitted with the flat paddle. With the mixer on the lowest speed, add the egg mixture in a steady cream until mostly combined. Scrape the bowl with a rubber spatula.
With the mixer on the lowest speed, add all of the dry ingredients by continuous increments until mostly combined. Do the final mixing by hand to avoid over-mixing the eggs.
Finish batter by folding in the Caramel Caramel Cups.
Pour batter into prepared pan (spray/parchment/spray) and bake approximately 40 minutes at 140C.
Cool.

337 g

Cacao Barry DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG
337 g

35% cream
2 g

Kosher salt

Bring cream to a boil.
Pour over chocolate and add salt.
Use an immersion blender to fully emulsify.

225 g

Almond milk
30 g

De40 glucose
4 g

Modified tapioca starch ultra tex 3
1 g

Red microfine powder 048341020
9 g

Tartaric acid solution (1:1)
600 g

Callebaut Ruby Chocolate - RB1 - 10kg Callets
150 g

Almond milk

Sift together the tapioca starch and the red colorant. Set aside.
Combine 225g of almond milk and all of the glucose in a small sauce pot. Heat to 28C.
Add the sifted powdered color and starch. Stir to hydrate. Continue to heat to 100C.
Place Ruby in a tall container and pour hot almond milk mixutre over to cover. Allow to sit with no agitation for 2 minutes, then stir continuously until the chococlate is fullt melted.
Combine the tartaric acid solution with the remaining 150 g og almond milk. Add this acid/milk combination to the chocolate mixture and stir to combine until fully emulsified and temperature has dropped to 40C.

Q.S.

Callebaut Filling - Caramel - bucket - 5kg
as needed g

Chf-cc-ccrise0
Q.S.

Gertrude hawk Caramel Caramel Mini Cups

Portion brownies in to 30mmx70mm rectangles.
Dip the tops of the brownies into the Dark Chocolate Ganache and allow to set. As an alternative, ice the sheet of brownies with the ganache prior to cutting.