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 reaches 90 degrees Celsius.

Toffee for baking

• Butter 227g
• Sugar 219g
• Water 45g

Method:

• Place all ingredients together in a pan and slowly caramelise at medium heat while constantly stirring.
• Once a golden brown colour is reached, pour the mixture onto a silicone mat to cool down and sprinkle with sea salt.
• Break into small pieces when Cold.

 

note:
the mix will become split half way through the process, this is normal, it will come back together once the caramelisation process is complete.

Hazelnut Crumble

• Butter 176g
• Sugar 176g
• Maldon salt 1.5g
• Ground Hazelnuts 220g
• T55 flour 176g

Method:

• Mix all ingredients until mixed but still powdery/chunky.
• Place in the freezer.
• Place on top of the brownie when ready.