Double Chocolate Brownies with Ruby Chocolate

1) Chocolate Brownies

Ingredientes:

745g Santa Barbara Chocolate 72% Organic Dark Chocolate

880g fresh butter

1265g caster sugar

835g whole eggs

435g flour

835g pecan nuts

Instruction:

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 Chocolate Glaze

Ingredients:

1070g Santa Barbara Chocolate Ruby Couverture aka "Pink Chocolate"

80g grape seed oil

30g dry butter

5g beetroot powder

Instruction:

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.

ASSEMBLY

Dip lower half of the brownies into Ruby Chocolate 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.