Ingredients
Cut the semi-dried figs into small pieces.
Bring wine and sugar to boil in a pan.
Add the semi-dried figs and allow to simmer on low heat for 10 min.
Cover with a lid and leave for at least one night in a chiller.
Mix the soft butter with the sugar, trehalose and salt.
Add almond powder and wheat flour.
Fold in the melted Chocolanté 60DAYS Vietnam Dark Cacao-Trace.
Roll out the dough at 1 cm thickness.
Let the crumble harden in the fridge.
Cut the crumble into small cubes (1 x 1 x 1 cm).
Cut the macerated figs into small pieces, set aside.
Mix the soft butter, sugar and cassonade sugar in a bowl (do not whip).
Add the melted Chocolanté 60DAYS Vietnam (40°C).
While mixing, slowly add the eggs.
Add the cake flour.
Fold in the macerated figs.
Spread in a frame on baking paper (60 x 40 cm).
Divide the cubes of Chocolanté 60DAYS crumble on top of the dough (600 g).
Divide the cut semi-dried figs (not macerated) over the dough (180 g).
Deck oven: up: 190°C, down: 180°C for 35 min.
Leave to cool down and cut into strips of 3 by 10 cm and dip them in tempered Chocolanté 60DAYS Vietnam Dark Cacao-Trace.
Elevate your brownie range with our recipe featuring Chocolanté 60 Days Vietnam Cacao-Trace chocolate. Made from bean to chocolate in less than 60 days, it boasts the freshest taste of beans thanks to our fully integrated Cacao-Trace process.
The intense flavor of the chocolate gives our brownies a well-balanced taste. Topped with wine-marinated figs and a crunchy crumble, this indulgent treat is sure to satisfy the sweet tooth of your customers..
439Kcal
Energy
1832 Kj
Energy
26 g
Fat
16g
Saturates
43g
Carbohydrates
32g
Sugars
*
| Energy 439Kcal | ||
| Energy 1832 Kj | ||
| Fat 26 g | ||
| Saturates 16g | ||
| Carbohydrates 43g | ||
| Sugars 32g | ||
| Fibers 4.11g | ||
| Protein 5.4g | ||
| Salt 0.26mg |
