Ingredients

Group Brownie
Ingredient
KG
Weight (%)
BAKELS CHOCOLATE LAVA CAKE MIX
0.076
100
Water
0.032
42
Oil
0.040
53
BAKELS LES FRUITS 50% POMEGRANATE
0.013
17.5
FINO DARK CHOCOLATE BUTTONS
0.018
25
BAKELS LES FRUITS 50% POMEGRANATE
0.018
-
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.010
-
Total Weight: 0.207

Method

How to do it:

Brownie:
1. Combine Bakels Chocolate Lava Cake Mix, water, and oil in a mixing bowl at 1st speed for 1 minute.
2. Scrape down and mix for another 2 minutes on top speed.
3. Cover Fino Dark Chocolate Buttons with cake flour and fold this in the batter.
4. Fold in Les Fruits Pomegranate 50% (1).
5. Deposit batter in a greased and lined 9” x 9” square pan.
6. Swirl Les Fruits Pomegranate 50% (2) on top.
7. Bake at 150°C for 1.5 hours.
8. Cool and break into smaller pieces.
9. Drizzle with Heat & Pour White Chocolate Truffle.

Yield

1 square pan (9” x 9”)

Ingredients

Group Brownie
Ingredient
KG
Weight (%)
BAKELS CHOCOLATE LAVA CAKE MIX
0.076
100
Water
0.032
42
Oil
0.040
53
BAKELS LES FRUITS 50% POMEGRANATE
0.013
17.5
FINO DARK CHOCOLATE BUTTONS
0.018
25
BAKELS LES FRUITS 50% POMEGRANATE
0.018
-
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.010
-
Total Weight: 0.207

Method

How to do it:

Brownie:
1. Combine Bakels Chocolate Lava Cake Mix, water, and oil in a mixing bowl at 1st speed for 1 minute.
2. Scrape down and mix for another 2 minutes on top speed.
3. Cover Fino Dark Chocolate Buttons with cake flour and fold this in the batter.
4. Fold in Les Fruits Pomegranate 50% (1).
5. Deposit batter in a greased and lined 9” x 9” square pan.
6. Swirl Les Fruits Pomegranate 50% (2) on top.
7. Bake at 150°C for 1.5 hours.
8. Cool and break into smaller pieces.
9. Drizzle with Heat & Pour White Chocolate Truffle.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Brownie

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