Mark Seaman – Pastry Chef, Chicago
1.Dark chocolate brownies
741g Callebaut® Finest Belgian Dark Chocolate 811
|Melt together to 45°C (butter, chocolate and water)|
5g concentrated vanilla extract
|Whisk together (sugar, eggs, vanilla) gently and then mix the whole into the melted chocolate.|
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).
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