Brownie

Working Method

Mixing
  1.  Place the Satin Dark Moist mix, eggs, oil and water into a mixer and beat until mix is smooth. 
  2.  Mix in the Belcolade Selection Noir until evenly distributed amongst the mix. 
  3.  Deposit the mix into a paper lined tin.

Baking Time
  • 160°C for 30- 40 minutes

Decoration
  1.  Enrobe the cooled brownie in Belcolade ganache. 
  2.  Finish off the cake by grating Carat Coverlux Dark on top.

About this recipe

Complexity level: