Rich chocolate brownie, with Arriba milk chocolate mousse by Peter Joyner



Standard Supplier 22nd July 2014


Standard Supplier

Rich chocolate brownie, with Arriba milk chocolate mousse by Peter Joyner

Rich chocolate brownie, with Arriba milk chocolate mousse with gingerbread croutons, spiced pear, lemon curd ice-cream & mulled wine syrup by Peter Joyner in association with Callebaut.


  • Toasted gingerbread croutons x ½ Gastro tray = 100 portions
  • 90g Butter
  • 90g Demerera sugar
  • 90g black treacle
  • 140g flour
  • 4g ginger
  • 2g cinnamon
  • 4g bicarbonate of soda
  • 1 egg
  • 120ml milk
  • Chocolate Brownies - 2 trays 23cm x 35cm (approx 40 portions)
  • 370g Unsalted Butter
  • 370g Callebaut Dark Chocolate
  • 6 Large eggs
  • 550g Caster Sugar
  • 170g Plain Flour
  • 80g CB Extra Brute Cocoa Powder
  • 100g W2NV Callebaut White Chocolate
  • 100g 823NV Callebaut Milk Chocolate
  • Cara crakine layer
  • Chocolate Truffle mousse = 50 portions approx
  • 90g Water
  • 90g Caster sugar
  • 90g Glucose
  • 10g Leaf gelatine
  • 500g Arriba Origin Callebaut Chocolate
  • 500g Whipping Cream, whipped
  • Caramel Syrup for poaching pears = 50 portions
  • 250g Caster sugar
  • 250ml Pear juice
  • 4 Cardamom pods
  • 1 Lemon zest
  • 1 Orange zest
  • Star anise
  • Vanilla pod
  • 1 per 6 (Pears )
  • Chocolate garnish
  • Splitters/Pearl
  • 1 x Tray of coloured splitters (size 4)
  • 1x small ladle
  • 1x scissors
  • 1x piping bags
  • 1x creative powder
  • 1xwhite tray
  • Mulled Wine Syrup = 50 ptns
  • 4 Cardomom pods
  • 1 Cinnamon stick
  • 150g Caster sugar
  • 1/4 bott Red wine
  • 1 Star anise
  • Lemon Curd Ice-cream - 36 ptns
  • 500g Lemon curd
  • 250g Crème fraiche
  • 500g Greek yoghurt
  • Lemon Curd = Makes 1kg approx
  • 8 Lemon, zest and juice
  • 400g Caster sugar
  • 200g butter
  • 6 Whole eggs
  • 2 Egg yolks


Toasted gingerbread croutons x ½ Gastro tray = 100 portions
• Melt the butter, Demerara sugar and treacle together.
• Take off the heat and leave to cool.
• Sieve the dry ingredients and add to the melted mix.
• Add the egg and milk.
• Pour into a lined tray 5mm deep.
• Bake at 150⁰c for approx 10 mins, or springy to touch.
• Leave to cool before cutting into cubes.
• Dust with icing sugar, then toast them, and use to garnish
Chocolate Brownies - 2 trays 23cm x 35cm (approx 40 portions)
• Melt the butter and chocolate together – cool
• Whisk together the eggs and sugar on a mixer to a sabayon
• Fold in cooled chocolate mixture
• Sieve flour and cocoa powder together - 3 times
• Fold in sieved flours
• Fold in White and Milk Chocolate buttons
• Prepare tins – line with parchment paper
• Pour into prepare tins and bake @ 160’C for 25 minutes
• Cool in the tin
Cara crakine layer
Warm the cara crakine in the microwave and then roll out between two sheets of silicon paper 3mm thick
Chocolate Truffle mousse = 50 portions approx
• Boil the water, sugar and glucose together
• Softened the gelatine in cold water
• Stir in softened gelatine
• Stir in chocolate to form a smooth Ganache
• Cool slightly
• Fold in whipped cream
Caramel Syrup for poaching pears = 50 portions
• Make a direct caramel with the caster sugar and then add in the pear juice.
• Add in all the spices and vanilla and allow to infuse – overnight would be good
• Strain
• Dice the pear 1cm square (Or use Parisienne scoop)
• Cook in the syrup (option vac pac and steam at 85C for 30 mins allow to infuse overnight)
(use pear trimming to make puree)
• For caramel sauce on the plate take some of the poaching sauce and reduce
• Use the pear trimmings to make the pear puree for the centre of the dessert cook with pear juice and flavour with vanilla pod and lemon zest.
Chocolate garnish
• Place the chocolate splitters into a bag, add in a small amount of metallic creative powder and give the bag a good shake to coat the splitters
• Pour the splitters out onto a tray, and level
• Fill your piping bag with tempered chocolate and them pipe designs on top of the splitters
• Allow to set and then remove from the tray.
Chocolate Mille feuille
• Place a plastic acetate sheet onto a flat board
• Place a small amount of tempered chocolate on one end of the sheet.
• Lay another plastic sheet on top
• Using a rolling pin smooth the chocolate between the two sheets of plastic
• Press on top of the plastic with either a cutter or a set of pastry wheels to mark out the shape you require.
• Allow the chocolate to set.
• When ready to use remove the plastic and use as required..
For the gold garnish on top of the mille feuille
Add 10% alcohol into the creative powder and then using a paint brush, brush a line across the top.
Mulled Wine Syrup = 50 ptns
• Place all of the ingredients into a pan and bring to a boil, reduce the heat and simmer gently and reduce to a syrupy consistency.
• Allow to cool and place in squeezy bottle.
Lemon Curd Ice-cream - 36 ptns
• Mix together the natural yoghurt and the crème fraiche
• Stir into the lemon curd
• Churn in an ice-cream machine
Lemon Curd = Makes 1kg approx
• Mix together the zest and juice with the sugar and butter and melt in a bowl over simmering water
• Whisk the eggs briefly and then add to the mixture
• Cook for approx 10 – 13 minutes until thick enough to coat the back of the spoon

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