10 Aug 2021
Composition
1. Brownie
Ingredients
Method
- Melt the butter, Belcolade Noir Selection Sugar Reduced and Belcolade Dutch cocoa powder until 45°C.
- Mix the sugar and Acti Sugar Replacer and add on the eggs. Whip for 2 min at medium speed. Add the chocolate mixture and mix at low speed until you obtain a homogeneous texture.
- Sieve the flour and salt, and add to the previous mixture.
- Mix all together at medium speed for 4min.
- Spread 3kg of this mix into a tray 40x60 cm.
- Bake for 30 min in a deck-oven at 180°C Top and 170°C bottom.
