Colombian Liquor de Cocoa Brownies

Recipe by: Stanton Ho

Colombian Liquor de Cocoa Brownies

12.00 oz (341g)Colombian Cocoa Liquor (LUK CM010)
12.00 oz (341g)Unsalted Butter
11.50 oz (327g)Eggs (6 Large)
26.00 oz (737g)Granulated Sugar
0.20 oz (6g)Pure Vanilla Extract - Madagascar (60000)
4.50 oz (128g)All Purpose Flour
3.00 oz (85g)Natural Cocoa Powder 22/24 (LUK CP1)
0.10 oz (2g)Salt
0.10 oz (2g)Baking Powder
12.00 oz (340g)Luker Chocolate Chips (LUK B402-4k)

Misterio 58% Ganache

17.60 oz (500g)Heavy Cream
17.60 oz (500g)Misterio 58% Dark Couverture (LUK D201)
2.20 oz (60g)Glucose Syrup (DGF 8369)
3.50 oz (100g)Unsalted Butter

Cocoa Nib Brittle

19.00 oz (540g)Granulated Sugar
6.00 oz (170g)Water
5.00 oz (140g)Glucose Syrup (DGF 8369)
1Fresh Vanilla Beans - Madagascar (60010)
4.50 oz (130g)Roasted Cocoa Nibs (LUK NIBS)
5.30 oz (150g)Unsalted Butter
0.10 oz (3g)Salt
0.40 oz (10g)Baking Soda

Colombian Liquor de Cocoa Brownies

  1. Melt the butter in a sauce pot. Once melted, pour onto the Colombian Cocoa Liquor. Allow for a few minutes to naturally melt the chocolate.
  2. Place the eggs, the sugar, and the vanilla extract into a mixing bowl. Using a paddle attachment blend together at low speed to a pale yellow color.
  3. Slowly pour the prepared butter and chocolate mixture (slightly cooled) into the egg, sugar and vanilla mixture.
  4. Combine the all-purpose flour, cocoa powder, salt, and baking powder together and whisk together, before sifting. Fold in this dry mixture into the batter. Once blended well, fold in the chocolate chips.
  5. Prepare a half sheet tray by spraying pan coating onto the surface and sides. Place a half sheet of parchment paper onto the bottom of the tray. Place the brownie batter onto the sheet tray and evenly level the surface with an offset spatula. Bake in a preheated 325°F., for 40 to 45 minutes.
  6. Cool and refrigerate overnight before preparing brownie presentation.

Misterio 58% Ganache

  1. Heat the heavy cream in a sauce pot. Once it starts to boil, pour the hot cream over the Misterio 58% Couverture. Allow to steep until the chocolate is dissolved. Add in the glucose and stir from the center with a rubber spatula.
  2. Cool the ganache to 90°F or 32°C. Using an immersion blender, mix in the soft butter. The ganache should be emulsified, naturally shiny.
  3. The ganache could be either spread onto the surface of the brownie, or using a plain #3 tube, piped onto the brownie surface.

Cocoa Nib Brittle

  1. In a sauce pot, bring the sugar, vanilla bean, and water to a boil.
  2. Add the glucose and the cocoa nibs, cooking to 155°C or 310°F. Stir constantly before adding the butter, salt, and the baking soda. Stir in and blend well, before pouring onto silicone mat. Place a second silicone mat on top of the surface. Press or roll to a thin consistency. Cool and wipe off any excess butter fat with a paper towel. Break as décor for the surface of the ganache.