Awesome Christmas Cubes

Ingredients

Grams
Brownie
Tegral Satin Moist Chocolate Hazelnut 250
Eggs 375
Oil 300
Belcolade Noir Selection Drops C501/J 400
Brownie total 1325
Rocher Coating
Belcolade Noir Selection Drops C501/J 300
Oil 90
Baked Almond Nib 150
Rocher Coating total 540

Working Method

Brownie
  • Mix cake mix and eggs until homogeneous.
  • Melt chocolate with oil.
  • Mix the chocolate with the cake mix.
  • Bake at 170°C for about 35-40 minutes.

Rocher Coating
  • Melt Belcolade Dark Selection Drops with oil.
  • Mix well with baked almond nib. 

Assembly Working Method
  • Cut the brownies into 2cm cube and put to freeze.
  • While frozen, dip the brownies into the rocher coating and set aside until the coating harden.

Recipe Complexity

Complexity level: