The Chocolatier’s brownie

  Brownie base Cuba 70% chocolate  316g Butter 354g Whole eggs 312g Sugar 622g Vanilla extract 27g T45 flour 352g Cocoa nibs 150g Glucose Syrup 117g Maldon salt 6g Method: • Blend Cocoa nibs into sugar. • Whip eggs, salt & sugar for approx. 5minutes. • Melt the butter & chocolate t o50degrees Celsius. • Heat the glucose to 50 degrees Celsius and add to the whipping eggs. • Slowly Incorporate melted fats into the egg-mix while mixing at low-to-medium speed. • Carefully mix in the sifted flour. • Pipe into silicone moulds and place in the fridge for 24hrs. • Before baking, insert some small pieces of toffee (recipes below) and top with hazelnut crumble. • Bake at 175 degrees Celsius until the centre