Medium

Makes: 16 yield

Callebaut Gold chocolate melds the flavours of hazelnut, dark chocolate and caramel together with a smooth, sweetness that only enhances the luxury feel of this brownie.

Callebaut Gold chocolate melds the flavours of hazelnut, dark chocolate and caramel together with a smooth, sweetness that only enhances the luxury feel of this brownie.

Containing: 2 Components

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Demonstration video<span>Gold Hazelnut Pokie</span>

Demonstration videoGold Hazelnut Pokie

185 g

butter
165 g

Callebaut 811
g

Callebaut Nuts - Hazelnut Praline - 5kg Bucket

Melt the 811 dark chocolate, hazelnut praline and butter together.

Mix well to a smooth, glossy consistency.

150 g

eggs
255 g

caster sugar

Whisk the eggs and sugar together until light.

85 g

plain flour
40 g

cocoa powder

Mix the flour and cocoa powder into the batter.

100 g

Callebaut Couvertures - Gold - callets - 2.5kg bag

Stir in the gold chocolate callets.

Pour the batter into a 24cm square frame on a silpat mat.

100 g

Callebaut Fillings - Caramel - 5kg Bucket

Pipe swirls of caramel into the brownie batter.

100 g

Callebaut Nuts - Hazelnut Praline - 5kg Bucket

Pipe bulbs of praline into the brownie batter.

Bake at 160c for 25 minutes.

Cool completely before decorating.

Tools

Whisk
Microwave
Piping Bag
Bowl(s)
Offset spatula

Q.S.

Callebaut Fillings - Crema Gold - 5kg Bucket

Pipe bulbs of gold crema on top of the brownie slab.

Q.S.

Callebaut Fillings - Crema Doppia Nocciola - 5kg Bucket

Pipe bulbs of doppia nocciola crema on top of the brownie slab.

Q.S.

Callebaut Nuts - Hazelnut Bresilienne - 1kg Vaccum Bag

Sprinkle generously with hazelnut bresillienne.

Q.S.

Mona Lisa Gold Metallic Chocrocks™

Sprinkle generously with gold chocorocks.

Cut into 16 equal squares and serve.

Tools

Piping Bag

Gold Hazelnut Pokie