Double Chocolate Brownies with ruby cacao
1) Chocolate Brownies
880g fresh butter
1265g caster sugar
835g whole eggs
835g pecan nuts
Melt the 72% Chocolate and fresh butter together at 113F.
Whisk the caster sugar and whole eggs together gently and then mix the whole eggs into the melted chocolate.
Mix in the flour
Crush the pecan nuts and add to the mixture.
Spread out on a baking tray and bake at 356F for 8 to 10 minutes. Make sure the brownie stays moist.
2) Ruby Glaze
1070g Santa Barbara Chocolate ruby - pink chocolate
80g grape seed oil
30g dry butter
5g beetroot powder
Melt the ruby couverture at 95F
Warm up the glaze at 95F and apply it over the brownies at room temperature.
Leave to crystallize and decorate.
Dip lower half of the brownies into ruby glaze; allow excess to drip back into the saucepan.
Place on a waxed paper-lined sheet pan.
Add your toppings and decors and let it cool until ready to serve.