Ruby & Gold Brownie

Easy
Makes: 24
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.
Shelf life:
3 days
Conservation:
Air-tight at room temperature
Containing: 4 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Dark Chocolate Brownie with Caramel Cups

Ingredients

  • 785 g
    Callebaut 70% Dark Couverture Chocolate
  • 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

Preparation

  1. Melt chocolate, butter, and water together to 45C
  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 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.
  7. 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.
  8. Finish batter by folding in the Gertrude Hawk Caramel Caramel Cups
  9. Pour batter into prepared pan (spray/parchment/spray) and bake approximately 40 minutes at 140C.
  10. 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

Dark Chocolate Ganache

Ingredients

  • 337 g
    CHD-P64EBPU
  • 337 g
    heavy cream
  • 2 g
    Kosher salt

Preparation

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

Tools

  • Immersion blender
  • Small saucepan
  • Heat proof container

Ruby Chocolate Ganache

Ingredients

  • 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
    CHR-R35RB1

Preparation

  1. Sift together the tapioca starch and the red colorant. Set aside
  2. Combine the first quantity of almond milk (225g) and all of the glucose in a small sauce pot. Heat to 28C
  3. Add the sifted powdered color and starch. Stir to hydrate. Continue to heat to 100C
  4. 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
  5. 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

Assembly

  1. Portion brownies into 30mmx70mm rectangles
  2. 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.
  3. Drizzle Callebaut Caramel on the diagonal over the set ganache
  4. Pipe a 'rope' of Ruby Ganache down the middle of each rectangle
  5. Decorate with Callebaut Gold Crispearls and pieces of Gertrude Hawk Caramel Carmel Cups

Tools

  • Knife
  • Bowl (s)
  • Cutting board
  • Piping bag & round tip

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