Belcolade Selection Noir Sugar-Reduced Cacao-Trace 600 g
Butter 75 g
Oil 600 g
Eggs 450 g
Egg Yolk 150 g
Glucose 150 g
Salt 2 g
Preparation
Melt and heat the butter, together with the Belcolade Selection Noir Sugar-Reduced Cacao-Trace, to 45°C. Mix the oil, eggs, egg yolk, glucose, salt, and Tegral Satin Crème Cake Sugar-Reduced for 3 minutes on medium speed.
Mix both mixtures with a spatula.
Pour in a baking frame of 30x47 cm on a baking tray covered with a silicone sheet. Bake at 170°C for 30 minutes and leave to cool before cutting the Brownie into squares.
2 Crunchy Milky Coating
Ingredients
Belcolade Selection Lait Sugar-Reduced Cacao-Trace 500 g
Oil 75 g
Roasted Cocoa Nibs 100 g
Preparation
Melt the Belcolade Selection Lait Sugar-Reduced Cacao-Trace and add the oil and roasted cocoa nibs. Dip the brownie in the coating (32°C).
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