ingredients

175 g Whole eggs

35 g Fresh egg whites

112 g Caster sugar

112 g Sosa dark muscovado sugar

180 g Liquid concentrate 99% clarified butter

68 g Grissini W Inf. flour 170 BIO

80 g Raw pecan nuts

130 g Valrhona Potenza 125 couverture with dark chocolate concentrate 80%

preparation

Melt the P125 Cuor di Guanaja couverture then add the lukewarm clarified liquid butter at about 45° C.

Whip the mixture of eggs, egg whites and sugars until frothy.

Add the mixture of lukewarm couverture and liquid butter.

Gently add in the sifted flour.

Pour into baking tin. Top with crushed pecans and bake at 160° C for about 15–20 minutes.

details

Store for 4 days +4°C – 30 days at -18°C.

Recommended amount: 35 g per portion.

ingredients

274 g Whole milk

117 g Elle&Vire Excellence 35% cream

78 g Whole eggs

31 g Caster sugar

202 g Valrhona Komuntu 80% dark chocolate couverture

preparation

Prepare a custard by heating the milk, cream, eggs and sugar to 84° C.

Pour over the partially-melted couverture.

Mix until smooth and glossy.

Pour the custard over the Brownie and allow to solidify.

details

Store for 4 days at +4° C.

Recommended amount: 20 g per portion.

Freezable.

ingredients

75 g Water

150 g Sosa 40De glucose syrup

100 g Condensed milk

8 g Sosa bovine gelatine

40 g Hydration water

140 g Valrhona Komuntu 80% dark chocolate couverture

preparation

In a saucepan, combine the water, sugar and glucose syrup then bring to 103° C.

Take off the heat then add in the hydrated gelatine with the water and condensed milk.

Combine with the fondant couverture then mix until smooth and shiny.

Store overnight at +4° C.

The next day, heat to 40° C and glaze the dessert.

details

Store for 7 days at +4° C.

Recommended amount: 15 g per portion.

Freezable if vacuum-sealed.

ingredients

595 g UHT whole milk

5 g Elle&Vire Excellence 35% cream

32 g Milk powder 0% Mg

40 g Caster sugar

48 g Sosa 33De glucose powder

37 g Sosa inverted sugar

2 g Sosa Guar Gum

1 g Sicilia locust bean gum flour

0.5 g Sosa Natur Emul

168 g Valrhona Komuntu 80% dark chocolate couverture

preparation

Add the milk, cream and milk powder to a saucepan.

Heat to 30° C then add the sugars. At 45° C, add the stabiliser mixed with 10% of the sugars in the recipe.

Pasteurise at 85° C.

Pour the hot mixture over the couverture and mix until shiny and glossy.

Cool quickly and allow to rest for at least 6 hours.

Homogenise once more then blast chill in a Pacojet pot or allow to set in a gelato-maker.

details

Store for 4 days at -11° C.

Recommended amount: 15 g per portion.

Assembly and finishing

Once the Brownie is baked and cooled, pour the Valrhona Komuntu 80% custard on top. Blast chill at -18° C.

Heat the mirror icing and pour a thin layer over the Brownie custard assemblage. Blast chill then cut out 2.5 x 12 cm rectangles.

Arrange the assemblage in the centre of the plate, dress with dollops of cream and finish with a quenelle of Komuntu 80% chocolate gelato.

Decorate with caramelised cocoa grue and tempered couverture.