811 &W2 BROWNIE Ingredients 225 g 225 g 285 g 200 g Butter Callebaut 811 Sugar Eggs 3 g 340 g 40 g 380 g Vanilla Flour Cocoa Powder Callebaut W2 Method Melt the butter and dark chocolate to 45°C. Set aside Whisk the eggs, sugar and vanilla for 1 min on high speed Add the melted chocolate/butter mix Mix in the flour and W2 couverture Callets Bake at 160 °C for 25 minutes. Cut into 6cmx4cm rectangles and serve
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