Coconut Brownie
Base, Coconut mass and Ganache — a Zeelandia recipe in 3 components, makes 10 rectangles, about 3 × 8.5 cm. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (base)
- 3 min
- baking temperature (base)
- 180 °C
- baking time (base)
- 20 min
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Brownie | 300 g |
| Eggs | 75 g |
| Oil | 60 g |
| Water | 15 g |
Coconut mass
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 50 g |
| Cream (30% fat) | 200 g |
| Sugar | 40 g |
| Margarine (80% fat) | 90 g |
| Desiccated coconut | 120 g |
| Gelatine | 2.5 g |
| Water | 60 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 110 g |
| Glucose syrup | 40 g |
| Gelatine | 4 g |
| Water | 15 g |
Method
- Base
Mix all ingredients on low speed for about 3 minutes (using a flat beater).
- Base
Spread the mass evenly in a frame measuring about 15 × 20 cm.
- Base
Bake at 180°C for about 20 minutes.
- Base
Cool, then cut out 10 rectangles measuring about 3 × 8.5 cm.
- Coconut mass
Soak the gelatine in the water. Bring the cream, margarine and sugar to the boil and pour over the desiccated coconut and the Arabesque chocolate.
- Coconut mass
Melt the gelatine, add it to the mass and mix thoroughly. Cool.
- Coconut mass
Portion the mass into silicone moulds measuring about 3 × 8.5 cm (about 50 g per piece), press down with the Brownie base. Freeze.
- Ganache
Soak the gelatine in the water. Bring the cream to the boil with the glucose syrup and pour over the Arabesque chocolate.
- Ganache
Add the soaked gelatine and combine thoroughly (using a hand blender). Coat the surface of the frozen cakes with the ganache.
Decoration: decorate as desired. Melt the Arabesque chocolate in a water bath or microwave. Pipe stripes on the surface of the cakes using a piping bag.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.