& Cranberry Brownie
Cococo Chocolatiers, owners of Chocolaterie Bernard Callebaut
all purpose flour
In a bain-marie, melt chocolate and butter.
Whip eggs with sugar in a mixer with whipping attachment. Once the chocolate
mixture is ready, pour on the batter and add vanilla and flour. Do not over
mix. Put the brownie mix in a pan (24cm/30cm). Bake at Bake at 300° F / 149°C
for 15 to 20 min. (chewy texture).
– 35% cream
cream, maple syrup, invert sugar and glucose to 185°F / 85°C. Remove from the
stove, cool down to 140°F / 60°C and stir in the butter. Pour over the
chocolate (in robot coupe) and mix until texture is smooth.
Maple Ganache Tubes
Using a rigid acetate sheet
to make a tube. Fill the tube with ganache. Freeze to solid
(about 1 hour). Unwrap when ready.
While the ganache tubes are
freezing, remove the baked brownie from the pan. With a plastic dowel, make
holes horizontally at regular intervals into the full width of the baked
brownie (brownie may need to be cut into large rectangles or into serving
size to make this process easier). Insert the wrapped frozen ganache tubes
into the holes.
and Cranberries Crumble
pinch of salt
almonds, maple syrup and salt together and bake it for approx. 15 minutes at 350°F
/ 177°C (until golden brown). Let cool. In a robot-coupe mix the almond
mixture and cranberries to make a crumble.
egg whites with half of the sugar in a mixing bowl with the whisk attachment.
When the peaks are soft, add the other half of the sugar and whip until hard
Cut the brownies to serving size. Using
a knife or a little spatula, lightly cover the bottom and sides of the
brownie with a layer of meringue. Coat with the crumble mixture. Add a dollop
of meringue on top. With a torch, caramelize the top to a light brown color. Decorate
as you wish!