Brownies with creamy chocolate
Brownies with creamy chocolate, chios mastiha semifreddo, aegean pistachios & orange tuile
  • 750 gr butter
  • 900 gr granulated sugar
  • 700 gr bitter chocolate
  • 250 gr milk chocolate
  • 18 eggs
  • 1.5 tea spoon salt
  • 185 gr cacao powder
  • 50 gr almonds
  • 125 gr white chocolate
Chocolate Cremeux
  • 500 gr milk
  • 500 gr double cream
  • 200 gr yellow eggs
  • 140 gr granulated sugar
  • 500 gr chocolate
Mastic Semifreddo
  • 3 yellow eggs
  • 3 eggs
  • 120 gr granulated sugar
  • 4 Chios mastic powder
  • 1 gelatine leave
  • 615 gr double cream
  • 150 gr Aegean pistachios
Italian Meringue
  • 3 egg whites
  • 100 gr granulated sugar
  • 30 gr water
Orange Tuile
  • 260 gr granulated sugar
  • 100 gr flour
  • 100 gr butter
  • 100 gr orange juice
  • Orange zest
For the Brownie
  • STEP 01
    Melt the bitter chocolate, butter and milk chocolate in a bain marie. Beat eggs and sugar in a mixer until fluffy. Add the chocolate slowly until it is homogenised. Finally, add the almonds with the cocoa and stir briefly.
  • STEP 02
    Spread the mixture into the pan on a non-stick parchment paper and add the white chocolate, broken, stirring slightly. Bake in the oven at 130 degrees for 45 minutes.
For the Creamy Chocolate
  • STEP 03
    Beat the yolks and sugar with a whisk. Bring the cream to a boil and slowly add the yolks, while constantly whisking.
  • STEP 04
    Put the mixture in the thermomix in a bain marie and stir until the temperature reaches 82 C. Strain the mixture through the chinois and add the chocolate, stirring constantly until the mixture is homogenised. Leave in the refrigerator to cool and stand.
For the Mastic Semifreddo
  • STEP 05
    Put the eggs, yolks and sugar in the thermomix, add the mastic and beat until the temperature reaches 82 C. Add the gelatine leaves, after soaking them. Refrigerate until the mixture is cooler.
  • STEP 06
    Whip the cream until it stands. Carefully add it to the mastic mixture and stir to homogenise.
For the Italian Meringue
  • STEP 07
    Beat the egg whites in the mixer; in a saucepan heat the water and sugar until the temperature reaches 117 C. Once the meringue starts showing peaks, add the syrup gradually until the mixture is stiff. Once cooler, add it gradually to the mastic mixture and stir until homogenised. Spread in a pan and put in the freezer.
For the Orange Tuile
  • STEP 08
    Cream the butter with the sugar in a mixer, until fluffy. Add the zest and orange juice and continue beating. Finally add the flour and stir briefly until the mixture is homogenised. Allow to cool in the refrigerator.
  • STEP 09
    With a spoon, spread it on a silpat giving it a round shape. Sprinkle with grated pistachios and bake at 160 degrees for 5-6 minutes. Allow to cool and remove the tuile with a plastic spatula.
  • STEP 10
    Cut the brownie with a round cutter and place it in the centre of the plate. Using a piping bag garnish the brownie with the creamy chocolate circularly. With a smaller round hoop cut the mastic semifreddo and dip it in crushed pistachios. Then place it in the middle of the brownie. Place the orange tuile on top. Garnish with orange or chocolate syrup.