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340g Butter
180 g Icing sugar
5 g Salt
50g Egg
500 g Flour

Mix the butter and add the icing sugar, add the egg and salt, then add the flour. Roll out at 3mm and cut disc of 6cm diameter. Bake at 155 °C for around 18 minutes.


200 g Sugar
250 g Eggs
230 g Butter
185g Santo Thomas 70% Dark Chocolate Couverture
150g Flour
150g Santo Thomas 70% Dark Chocolate Couverture
250g Fruits of the forest Topping & Filling

Whip all the eggs with the sugar. Melt the butter and the 185 g chocolate together. Mix the two mixtures together and add gently the Fruits of the forest Topping & Filling and the sieved flour. Then add the 150g chocolate coins. Bake at 180 °C for 12 min if you want soft brownies.


250g Cream
200g Ivana 30% White chocolate
250g Cream

Boil the 1st part of the cream and pour over the white chocolate Ivana. Mix well and add the last part of the cream (cold). Keep in the fridge overnight and whip carefully the next day. Cut with a 4cm diameter the brownie when cold and put on top of the base. Pipe a flower on the side and top of the brownies using a turntable. Decorate with white chocolate previously mix with white coloring.

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