DOUBLY DELICIOUS A self-confessed chocolate lover, Yesim Erol suggests this deliciously intense chocolate brownie with touches of locally produced hazelnuts to enrich both the flavour and the texture.
DOUBLY DELICIOUS A self-confessed chocolate lover, Yesim Erol suggests this deliciously intense chocolate brownie with touches of locally produced hazelnuts to enrich both the flavour and the texture.
Containing: 2 Components

Brownie

Ingredients: Brownie

  • 420 g
    Chocovic Quador
  • 375 g
    Butter
  • 225 g
    Egg yolks
  • 150 g
    Egg whites
  • 205 g
    Sucrose
  • 75 g
    Flour
  • 225 g
    Chocovic Iroko

Preparation: Brownie

Melt the chocolate and mix until a homogeneous paste is obtained.

Beat the butter and the Iroko cream until a fluffy mixture is obtained.

Mix the egg yolks and whites and the sucrose.

Add the sieved flour and mix together.

Bake in a convection oven at 165°C for 20 min. 

Whipped chocolate ganache

Ingredients: Whipped chocolate ganache

  • 420 g
    Chocovic Quador
  • 375 g
    Cream
  • 225 g
    Glucose
  • 150 g
    Butter

Preparation: Whipped chocolate ganache

Boil the cream with the glucose and leave to cool.

Pour the glucose/cream mixture over the chocolate.

Mix with the hand-held food mixer. 

Add the butter at 30°C and mix well.

Cover with cling film and leave to rest overnight.

Whisk the ganache the next day.

Measure out the whipped ganache over the brownie using a piping bag and nozzle.

Decorate with Callebaut® Crispearls™.

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