Recipes
Date posted: 28/04/2025
Ingredients
| Callebaut Dark Chocolate - 811 - 5kg Block | 185g |
| Everyday Favourites unsalted butter | 185g |
| Sugar | 275g |
| Everyday Favourites free range eggs | 3 |
| Everyday Favourites plain flour | 85g |
| Cocoa powder | 40g |
| Callebaut White Chocolate - W2 - 5kg Block | 50g |
| Callebaut Milk Chocolate - 823 - 5kg Block | 50g |
| Callebaut Filling - Caramel - bucket - 5kg | 150g |
Method
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- Preheat the oven to 160ºc.
- Melt the 811 dark chocolate callets and the butter together.
- Whisk the sugar and eggs together.
- Sieve together the flour and cocoa powder.
- Add the W2 and 823 chocolate callets and fold.
- Pour into frames or mats and poke holes to pipe 150g of caramel into the brownie.
- Bake for 20 minutes.
- Add some gold ganache post bake and decorate with callets, nuts, blossoms or shavings of your choice