29 Mar 2023
Composition
- Choclanté 60 Days crumble
- Brownie dough for Brownie figs and wine
Choclanté 60 Days crumble
Ingredients
Working Method
- Mix the soft butter with the sugar, trehalose and salt.
- Add almond powder and cake flour.
- Fold in the melted Chocolanté 60DAYS Vietnam Dark 74% Cacao-Trace.
- Roll dough out at 1 cm.
- Let the crumble harden in the fridge.
- Cut the crumble into small cubes (1 x 1 x 1 cm).
Brownie dough for Brownie figs and wine
Ingredients
Working Method
- Cut the macerated figs into small pieces. Set aside.
- Mix the soft butter, sugar and cassonade in a bowl (don't whip).
- Add the melted Chocolanté 60DAYS Vietnam Dark 74% Cacao-Trace (40℃).
- While mixing, slowly add the eggs.
- Add the cake flour.
- Fold in the macerated figs.
- Spread in a frame on baking paper (53 x 38 cm).
- Divide the cubes of Chocolanté 60DAYS crumble on top of the dough (600 g).
- Divide the semi dry figs (not macerated) over the dough (180 g).
- Deck oven: up: 190℃, down: 180℃ for 35 minutes.
- Leave to cool down and cut into strips of 3 by 10 cm and dip them in tempered Chocolanté 60DAYS Vietnam Dark 74% Cacao-Trace.
