The base mix for these brownies uses Callebaut® 811 - a classic couverture for a classic bakery item. 811's rich smooth cocoa notes make it ideal for brownies. You will learn how to make a light vanilla whipped cream as well as a creamy caramel, flavors that pair perfectly well together with chocolate.
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Comments
Submitted by Supreetha Anan… on Fri, 11/08/2024 - 06:10
It looks fabulous chef . Thank you. I'm from India , so what can I add to keep the white ganache stable?
Please give me a substitute for tremoline. Can add agar agar instead of gelatin?
Submitted by Miranda K - Ch… on Fri, 11/08/2024 - 19:23
In reply to It looks fabulous chef … by Supreetha Anan…
Hi, Supreetha.
The ingredient most like trimoline that will likely be easily available to you is honey. Choose a mild honey if you'd prefer to avoid the flavor, or lean into it and try different varieties of honey.
You can substitute agar agar for the gelatin, but note that it can vary widely from brand to brand, so you will need to experiment to see what quantity will work best in the recipe.
Agar must be boiled to activate it, and I would recommend you boil the milk with the agar in it before adding the honey and vanilla as both have volatile flavors that can be negatively affected by extreme heat.
Submitted by sabrina cohen on Wed, 07/17/2024 - 23:39
This is amazing!!!! Hopefully I will give it a try soon and post for you guys to see. Special thanks to Ryan!