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Rubies and Gold make me think of things that are rich...a perfect concept for an artisanal browny. A take on the popular sweet & salty theme, the Ruby ganache is a unique flavor that pairs both visually and flavor-wise with the saltiness of the Gold Caramel Crispearls. The Crispearls also add a great crunchy texture as you bite into the creamy Ruby and Dark Chocolate ganaches that top this indulgent brownie.

Rubies and Gold make me think of things that are rich...a perfect concept for an artisanal browny. A take on the popular sweet & salty theme, the Ruby ganache is a unique flavor that pairs both visually and flavor-wise with the saltiness of the Gold Caramel Crispearls. The Crispearls also add a great crunchy texture as you bite into the creamy Ruby and Dark Chocolate ganaches that top this indulgent brownie.

Διάρκεια ζωής:: 3 days
Conservation:: Air-tight at room temperature

Περιέχει: 4 Συστατικά

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785 g

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
228 g

butter
86 g

water
515 g

sugar
165 g

Dark brown sugar
456 g

eggs
20 g

egg yolks
5 g

Vanilla bean paste
265 g

bread flour
300 g

AP flour (1)
5 g

Fine sea salt
0.95 g

baking powder
793 g

Gertrude Hawk Caramel Caramel Cups

Melt chocolate, butter, and water together to 45C
Sift the dry ingredients and set aside
Mix the vanilla into the eggs
Using a whisk, gently stir the sugars into the eggs. Use the least amount of agitation possible to maintain a light flake on the top of the brownie.
Stir a small amount of the egg mixture in the warm chocolate mixture to thicken.
Transfer the chocolate mixture to a stand mixer fitted with the flat paddle. With the mixer on the lowest speed, add the egg mixture in a steady stream until mostly combined. Scrape the bowl with a rubber spatula.
With the mixer on the lowest speed, add all of the dry ingredients by continuous increments until mostly combined. Do the final mixing by hand to avoid over mixing the eggs.
Finish batter by folding in the Gertrude Hawk Caramel Caramel Cups
Pour batter into prepared pan (spray/parchment/spray) and bake approximately 40 minutes at 140C.
Cool

Tools

Whisk
Microwave
Bowl(s)
Parchment paper
Offset spatula
Infrared Thermometer
Bowl (s)
Stand Mixer
Rubber Spatula
Half sheet tray
pan spray
Paddle attachment

337 g

Cacao Barry DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG
337 g

heavy cream
2 g

Kosher salt

Bring cream to a boil
Pour over coverture and add salt
Use an immersion blender to fully emulsify

Tools

Immersion blender
Small saucepan
Heat proof container

225 g

almond milk
30 g

glucose DE 40
4 g

Modified Tapioca Starch Ultra Tex 3
1 g

Red Microfine Powder 048341020
9 g

Tartaric Acid Solution (1:1)
150 g

almond milk
600 g

Callebaut Ruby Chocolate - RB1 - 10kg Callets

Sift together the tapioca starch and the red colorant. Set aside
Combine the first quantity of almond milk (225g) and all of the glucose in a small sauce pot. Heat to 28C
Add the sifted powdered color and starch. Stir to hydrate. Continue to heat to 100C
Place ruby chocolate in a tall container and pour the hot almond milk mixture over to cover. Allow to sit with no agitation for 2 minutes, then stir continuously until the chocolate is fully melted
Combine the tartaric acid solution with the remaining almond milk. Add this acid/milk combination to the chocolate mixture and stir to combine until fully emulsified and the temperature has dropped to 40C

Tools

Strainer
Bowl (s)
Sauce pot
Tamis
Rubber Spatula

Portion brownies into 30mmx70mm rectangles
Dip the tops of the brownies into the Dark Chocolate Ganache and allow to set. As an alternative, ice the sheet of brownies with the ganache prior to cutting.
Drizzle Callebaut Caramel on the diagonal over the set ganache
Pipe a 'rope' of Ruby Ganache down the middle of each rectangle
Decorate with Callebaut Gold Crispearls and pieces of Gertrude Hawk Caramel Carmel Cups