Chocolate Dried Jalapeno Brownie

COMPOSITION:

For ... Brownies

1. Jalapeno Chocolate Brownie

• 750 g Dawn Chewy Fudge Brownie Mix
• 185 g Water at 50°C
• 48 g Vegetable oil
• 20 g Dried chopped jalapeno

2. Raspberry Fruit Gelee

• 500 g Raspberry fruit puree
• 20 g Dawn Sanatine
• 15 g Sugar

3. Strawberry Coulis Chocolate Spheres

• 200 g Dawn Delifruit Strawberry
• 50 g Sugar
• 10 EA Dobla chocolate white spheres
• 50 g Water
• 12 g Dawn Sanatine

• 50 g Dawn Cream Cheese Icing

• 200 GM Chocolate couveture

WORKING METHOD:

• Mix together oil,water and mix for 2 minutes on low speed,scrape down.
• Add the dried jalapeno and mix again for 2 mins medium speed.
• Bake in a greased tray. Cool down at room temperature and freeze.

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BAKE TEMPERATURE: 180°C
BAKING TIME: 30-35 minutes

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• Mix together to boil.
• Pour in the frame to set and freeze untill firm.
• Cut in 2 cm square and keep aside.

3. Strawberry Coulis Chocolate Spheres

• Bring the water and sugar to the boil, Then cool to 50 degrees and fold in the Sanatine.
• Pipe in the Dobla chocolate spheres and freeze untill set.
• Sof the Icing to piping consistency and place it in a piping bag with nozzle.
• Temper the choclate and spread on an acetate plastic sheet and cut into long rectangles of 12 cm x 2 cm.
  

ASSEMBLY:

• Cut the brownie into long rectangles of 12 cm x 2 cm
• Pipe the cream cheese icing on the same across the brownie.
• Place the chocolate disc over the icing.
• Garnish with the strawberry coulis spheres upside down and the 2 cm square raspberry gelee.
• Finish it with fresh edible flowers and Dobla Halloween garnishes.