Brownie Figs and Wine

In a mixing bowl, combine the soft butter with the sugar, trehalose, and salt.
Add the almond powder and cake flour, and mix until incorporated.
Gently fold in the melted Chocolanté 60-days Vietnam Dark 74% Cacao-Trace until well combined.
Roll out the dough to a thickness of 1 cm.
Refrigerate the dough until it becomes firm and crumbly.
Cut the dough into small cubes with a dimension of 1 x 1 x 1 cm.

Cut the macerated figs into small pieces and set aside.
Mix the soft butter, sugar and cassonade in a bowl (don't whip).
Add the melted Chocolanté 60-days Vietnam Dark 74% Cacao-Trace at 40℃ while mixing.
Slowly add the eggs while mixing.
Add the cake flour.
Add the macerated figs.
Spread the mixture in a frame on baking paper measuring 53 x 38 cm.
Sprinkle the Chocolanté 60-days crumble cubes (600 g) over the dough.
Scatter the semi-dry figs (180 g) over the dough.
Deck oven: up: 190℃, down: 180℃ for 35 minutes.
Let it cool down, cut into strips measuring 3 by 10 cm, and dip them in tempered Chocolanté 60-days Vietnam Dark 74% Cacao-Trace.

439Kcal
Energy

1,832Kj
Energy

26g
Fat

16g
Saturates

43g
Carbohydrates

32g
Sugars

Butter		126g
Sugars		130g
Salt		2.2g
Almond powder		127g
Wheat flour		135g
Puratos Cacao-Trace Chocolante 60-Days Vietnam Dark 74%		80g

Butter		500g
Sugar		200g
Brown sugar		200g
Puratos Cacao-Trace Chocolante 60-days Vietnam Dark 74%		460g
Egg whole		400g
Wheat flour		200g
Dried figs		360g

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