Preparation
Ingredients
Brownie
1125g Irca Brownie
280g Water
280g Butter, melted
60g Egg Yolks
Salted Caramel Topping
300g Wonderchoc White
300g Caramel
Pralin Delicrisp Salted
1125g Irca Brownie
280g Water
280g Butter, melted
60g Egg Yolks
Salted Caramel Topping
300g Wonderchoc White
300g Caramel
Pralin Delicrisp Salted
Recipe
Download pdf (4kB)Brownie:
Mix Irca Brownie and water in a planetary mixer with the paddle attachment on medium speed for 2-3 minutes.
Add melted butter and egg yolks and mix until smooth, another 2-3 min. Pour brownie mix into a parchment lined half sheet tray and bake at 345°F for 20 minutes
Salted Caramel Topping:
Whisk Wonderchoc White in a planetary mixer until light and creamy. Warm Pralin Delicrisp for 15-20 seconds in the microwave then incorporate into the Wonderchoc and mix for a few more seconds.
Assembly:
Once brownies are cool top with the Salted Caramel Topping , drizzle with Irca Toffee D'or , and finish with Dobla's Curls Marbled.