Created by:
Mark Seaman – Pastry Chef, Chicago


1.Dark chocolate brownies


228g butter
741g Callebaut® Finest Belgian Dark Chocolate 811
85g water
Melt together to 45°C (butter, chocolate and water)
684g sugar
456g eggs
5g concentrated vanilla extract
Whisk together (sugar, eggs, vanilla) gently and then mix the whole into the melted chocolate.
6g salt
570g flour
1g baking powder
Combine (flour, salt, baking powder) and add to the mixture.
Spread in prepared pan and bake for 12-15 minutes at 180°C.
Q.S. Caramel Blossoms
Q.S. Creative Gold Metallic Powder
Q.S. Jura Giraffe Points
Use smaller pastry rings to cut donut shapes out of a brownie.
Prepare 'pink' chocolate by mixing white chocolate with Power Flowers™ Red to the desired color.
Dip the top of the brownie in white chocolate.
Drizzle roughly with the pink chocolate.
While the chocolate is still wet, sprinkle with Strawberry Blossoms, and finish with a Pink X-Large Pencil (cut in half).


Products from our line : 

Callebaut 811NV