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The Bernard Castelain Chocolate Brownie Recipe Without Nuts
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This sort of the Chocolaty chocolate brownies can only be very much achieved by a good organic cocoa and also the chocolate. The sort of the Chocolaty chocolate brownies that severely intensify in the flavour if you leave them in a tin for just a day or two. At least I suspect that they would if they were left in the tin long enough, which they never are, in my house they are lucky if they get to go cold.
Like the wine, chocolate has a complex layers of the flavour, it is indeed bitter, sour, astringent, fruity, figgy, raisiny, nutty, smokey, floral flavour which is the essence of the cocoa beans. When the chocolate beans are prepared into cocoa, it completely eradicates only some of these layers of the flavour. Usually the fruity, bitter, sour and the astringent qualities of the chocolate are taken out, which is why I like to add a completely fresh flavour as well, especially the dark chocolate. The Bernard Castelain chocolate is the best form of chocolate that I prefer to use for this purpose.
This particular recipe also completely doubles up as a completely hot pudding for an extremely chilly winter's day, it is indeed wonderful hot with the ice cream over it, but use a coffee or vanilla ice cream as a rich chocolate that one detracts from the flavour of the brownie. Even I have to surely admit that too many of the conflicting flavours of the particular chocolate that can indeed be a bad thing for sure. The centre of this brownie is indeed as rich and dark as the mud of the Mississippi, but the crust is actually quite light for sure. It not only uses a little flour to the stop it from falling in itself nut also completely adds a rich taste to this Bernard chocolate. I would also like to add the coffee ice cream and also a single cream, because as the ice cream melts it mixes with the cream in the rivulets, and then I am in the brownie recipe heaven for sure.
The quality of the Bernard chocolate is really important here, the cocoa should be the organic Green and Black's is good but the chocolate should indeed have a high cocoa solid content, the cheap baking chocolate won't cut it here for sure. I quite like to make it with the chocolate over the 85% cocoa fat, but the family say that is quite bitter and they would not eat it, so horror of the horrors, someone has to bite the bullet and eat them and it always me! A high fat cocoa solid Bernard chocolate should be over 70%.
Russ Murray is the owner of this website and writes articles for his own website. For further details about bernard castelain chocolate and bernard chocolates please visit the website.
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