Bakers Journal

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Annie’s winning recipe


March 15, 2013
By Bakers Journal

March 25, 2013, Calgary – Annie Larivière of Cococo Chocolatiers in
Calgary has been crowned the winner of our Ultimate Brownie contest,
sponsored by Callebaut,
Cinelli Esperia Corporation and Mimac Glaze Ltd. Annie used unique bittersweet, maple, and white chocolates available only from Cococo Chocolatiers. We'll post further details later. In the meantime, here is her award-winning recipe!



Brownie Almond, Maple, Cranberries


By Annie Larivière


Baker, Cococo
Chocolatiers, owners of Chocolaterie Bernard Callebaut


The Brownie


240g bittersweet chocolate


250g unsalted butter


375g granulated sugar


4 eggs


15g vanilla (liquid)


250g all purpose flour


250g slivered almonds


  

Bake at 300° F

15 to 20 min. (chewy texture)


 


Preparation :


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)


Maple Ganache


Ingredients:


500ml – 35% cream


500g maple syrup


50g invert sugar


100g glucose


250g white chocolate 


250g maple chocolate


 

Preparation:

Heat cream, maple
syrup, invert sugar and glucose to 85°F. Remove from the stove, cool down to
60°F and add the butter (stir). Pour over the chocolate (in robot coupe) and
mix until texture is smooth.




Part 2


Use a
straw or a rigid plastic sheet to make the ganache stick. Fill the sticks with
ganache.
 

Almond, Cranberries, Crumble


Ingredients:


150g almond slivers


75g maple syrup


One pinch of salt





Preparation:


Mix almonds and
maple syrup together and bake it for approx. 15 minutes at 350° F, (until
golden brown and let it cool down)




Ingredients :


50g dehydrated
cranberries


In a robot-coupe mix
the almond and cranberries to make a crumble





Meringue


Ingredients :


90g egg whites


63g granulated sugar




Preparation :


Mix egg whites with
half of sugar in a mixing bowl with the whipping attachment. When the peaks are
soft, add the other half and beat until hard peaks.


 


Coating


Use a knife or a
little spatula and lightly cover the bottom and side of the brownie, dip into
the crumble mixture.


 


Part 2


Add the meringue on
the top. With chalumeau, cook the top to a light brown color!


Decorate as you
wish!!


 



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