Classic Chocolate Brownies
Ready for a game-changer? This basic brownie finger has a very nice and soft texture as well as a good chocolate flavor. It is easy to make and it presents very well. You will learn the technique of adding potato starch in the base brownie mix in order to achieve a softer texture in your brownie.
Ready for a game-changer? This basic brownie finger has a very nice and soft texture as well as a good chocolate flavor. It is easy to make and it presents very well. You will learn the technique of adding potato starch in the base brownie mix in order to achieve a softer texture in your brownie.
Shelf life:
3 Days
Conservation:
Refrigeration at 4ºC
Containing: 4 Components
Demonstration video<span>Classic Chocolate Brownies</span>

Base Brownie Mix

Ingredients: Base Brownie Mix

  • 7.3 oz
    Butter 82% fat
  • 5.7 oz
    sugar
  • 5.7 oz
    Dark brown sugar
  • 1.8 oz
    Callebaut Cocoa powder
  • 4.1 oz
    All purpose flour
  • 2.2 oz
    potato starch
  • 0.1 oz
    sea salt
  • 8.1 oz
    Whole eggs, at 18- 20°C (64-68°F)

Preparation: Base Brownie Mix

  1. Melt together the butter and chocolate in the microwave in 30 seconds bursts. Mix well using a spatula, until all the chocolate is melted.
  2. Add the dry ingredients and whisk well between each addition.
  3. Then, add the eggs at the end.
  4. Place the batter into a piping bag.
  5. Pipe into the molds and bake at 160°C (320°F) for 12 minutes.
  6. Once baked, place them in the freezer until completely cold, for about 30 minutes.
  7. Once cooled, unmold the brownies and place them on a metal tray lined with parchment paper.
  8. Place in the refrigerator and reserve for the assembly.

View tools

  • Metal Tray
  • Whisk
  • Microwave
  • Piping Bag
  • Scissors
  • Bowls
  • Parchment paper
  • Gloves
  • Mixing bowl
  • Demarle Mold FX02112
  • Spatula

Chocolate Decoration

Ingredients: Chocolate Decoration

Preparation: Chocolate Decoration

  1. Pour some pre-crystallized chocolate on a guitar sheet and, using an offset spatula, spread it out evenly to obtain a thin layer.
  2. Let set for a few minutes until the chocolate does not stick anymore to your fingers.
  3. Remove from the guitar sheet and place the chocolate layer on a guitar cutter.
  4. Using a metal scraper, press down the plastic on the the guitar cutter to make lines of 2 cm (0.8”).
  5. Place the chocolate sheet on the marble table and, using the guitar cutter’s wires as guidelines and a knife, cut into rectangles of about 12 cm (4.7”) long.
  6. Place a guitar sheet on top of the chocolate decorations, and place between two metal trays.
  7. Let crystallize in the refrigerator for about 1 hour at 16°C (61°F).

View tools

  • Metal Tray
  • Knife
  • Offset spatula
  • Guitar sheets
  • Metal Scraper
  • Bowl
  • Guitar cutter 30 x 30 cm (12” x 12”)

Chocolate Shavings Decorations

Ingredients: Chocolate Shavings Decorations

Preparation: Chocolate Shavings Decorations

  1. Pour some pre-crystallized chocolate on the marble table. 
  2. Using a spatula, spread it out evenly to form a thin layer. 
  3. Let crystallize for a few minutes until the chocolate is almost solid. 
  4. Using a spatula, delicately scrape the chocolate layer and spread the decorations out  onto a metal tray lined with a Silpat. 
  5. Place in the refrigerator for at least one hour at 16°C (61°F). 

 

View tools

  • Metal Tray
  • Offset spatula
  • Metal Scraper
  • Silpat
  • Bowl

Assembly

Ingredients: Assembly

Preparation: Assembly

  1. Remove the guitar sheet from the top of the chocolate decorations. 
  2. Using a paper cone, add a small dot of chocolate on top of the brownie and place a  rectangle decoration on top, gently pressing so that it sticks to the brownie. 
  3. Place a second dot of chocolate in the middle of the chocolate bar and add a shaving  decoration on top.

 

View tools

  • Paper cones

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