Facile

Contenant : 2 Composants

Écrire un commentaire Sauvegarder

8.0 oz

beurre
1.6 lb

Callebaut® Finest Chocolat noir belge 811
3.0 oz

eau

Melt together to 45°C (butter, chocolate and water)

1.5 lb

sucre
1.0 lb

œufs
0.2 oz

extrait concentré de vanille

Whisk together (sugar, eggs, vanilla) gently and then mix the whole into the melted chocolate.

0.2 oz

sel
1.3 lb

farine
15.4 gr

levure

Combine (flour, salt, baking powder) and add to the mixture.

Spread in prepared pan and bake for 12-15 minutes at 180°C.

Q.S.

CHF-BS-19847E4
Q.S.

CLR-19165
Q.S.

CHD-PS-19811E0

Use smaller pastry rings to cut donut shapes out of a brownie.
Prepare 'pink' chocolate by mixing white chocolate with Power Flowers™ Red to the desired color.
Dip the top of the brownie in white chocolate.
Drizzle roughly with the pink chocolate.
While the chocolate is still wet, sprinkle with Strawberry Blossoms, and finish with a Pink X-Large Pencil (cut in half).