Maragda 70% Matcha Chocolate Brownie

Maragda 70% Matcha Chocolate Brownie

  • Good to go
  • High profit
  • Timeless Classics
Rich chocolate brownie with Chocovic Maragda 70% finished with matcha white chocolate cubes and mascarpone cream. Premium visual appeal for pastry shops, coffee shops and hotels.
Level:
Medium
Makes:
24
Shelf life:
3 days
Conservation:
18-20°C

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Brownie Base

Used Products

Preparations

  1. Melt Maragda 70% and butter.
  2. Whip eggs and sugars.
  3. Sift flour and almond powder.
  4. Fold dry ingredients into egg mixture.
  5. Add chocolate mixture.
  6. Pipe into 10 cm moulds.
  7. Insert Matcha Chocolate Cubes.
  8. Bake at 180°C for 6 minutes.
  9. Cool completely.

Matcha Chocolate Cubes

Used Products

  • 150 g
    Matcha powder

Preparations

  1. Combine white chocolate and matcha in stone grinder.
  2. Refine for 1 hour.
  3. Temper.
  4. Spread in 1 cm frame.
  5. Cut into 1 × 1 cm cubes.
  6. Reserve for brownie filling and decoration.

Mascarpone Cream

Used Products

  • 200 g
    Cold glaze gel
  • 200 g
    Mascarpone

Preparations

  1. Combine ingredients.
  2. Whip until light and airy.
  3. Transfer to piping bag.
  4. Pipe onto cooled brownie.

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