Black Forest Brownie
Color and texture are so critical to appealing desserts, here the color gives a good visual cue to the cherry flavor of the brownie. One of the things I like the most about this brownie is the bling effect that the scarlet shimmers add. These shimmers simply look great!
Color and texture are so critical to appealing desserts, here the color gives a good visual cue to the cherry flavor of the brownie. One of the things I like the most about this brownie is the bling effect that the scarlet shimmers add. These shimmers simply look great!
Shelf life:
3 Days
Conservation:
Refrigerated
Containing: 4 Components

Dark Chocolate Cherry Brownie

Ingredients: Dark Chocolate Cherry Brownie

  • 8.0 oz
    butter
  • 3.0 oz
    water
  • 1.1 lb
    sugar
  • 5.8 oz
    Dark brown sugar
  • 1.0 lb
    eggs
  • 0.7 oz
    egg yolks
  • 0.2 oz
    Vanilla bean paste
  • 9.3 oz
    bread flour
  • 10.6 oz
    AP flour (1)
  • 0.2 oz
    Fine sea salt
  • 14.7 gr
    baking powder
  • 10.0 oz
    Dried Tart Cherries

Preparation: Dark Chocolate Cherry Brownie

  1. Melt chocolate, butter, and water together to 45°C (113°F)
  2. Sift the dry ingredients and set aside
  3. Mix the vanilla into the eggs
  4. 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.
  5. Stir a small amount of the egg mixture in the warm chocolate mixture to thicken.
  6. Transfer the chocolate mixture to a stand mixer fitted with a 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.
  7. With the mixer on the lowest speed, add all of the dry ingredients in continuous increments until mostly combined. Do the final mixing by hand to avoid over-mixing the eggs.
  8. Finish the batter by folding in the dried cherries
  9. Pour batter into prepared pan (spray/parchment/spray) and bake for approximately 40 minutes at 140°C (284°F).
  10. Cool

Tools

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

Cherry Ganache

Ingredients: Cherry Ganache

Preparation: Cherry Ganache

  1. Heat cream, sugar, glucose, honey, and butter to 50°C (122°F)
  2. Melt chocolate to 45°C (113°F)
  3. Melt puree to 30°C (86°F) and add melted chocolate
  4. Emulsify the cream and chocolate mixtures
  5. Add the Kirsch

Tools

  • Immersion blender
  • Microwave
  • Sauce pot
  • Rubber Spatula

Cherry Chantilly Cream

Ingredients: Cherry Chantilly Cream

  • 1.0 lb
    heavy cream
  • 2.5 oz
    Confectioners Sugar
  • 3.2 oz
    Boiron Dark Cherry Puree
  • 0.2 oz
    Nielsen Massey Madagascar Bourbon Vanilla Bean Paste

Preparation: Cherry Chantilly Cream

  1. Combine all ingredients in the bowl of a stand mixer
  2. Whip until desired consistency
  3. Transfer to a piping bag with a star tip

Tools

  • Piping Bag
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment
  • Star Tip

Assembly

Ingredients: Assembly

  • Q.S.
    CHD-BS-90266

Preparation: Assembly

  1. Portion brownies into 50 mm x 50 mm squares
  2. Dip brownies into Cherry Ganache on the bias
  3. Sprinkle Mona Lisa Dark Décor Curls over the ganache and allow to set
  4. Pipe a rosette of Cherry Chantilly Cream onto the un-dipped half of the brownie
  5. Pit a fresh cherry and divide it into quarters, place a slice on top of the Chantilly

Tools

  • Knife
  • Bowl (s)
  • Cutting board

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