Graham Cracker Crust Method
Mix all ingredients together.
Press 350g in a half sheet tray.
Mix everything on low for 1 minute. Then scrape the bowl and mix for 1 more minute on low.
Put 1000g of batter on top of the graham cracker crust.
Bake at 350°F for 20-25 minutes. Let cool and chill.
Cut chilled brownie with a cutter a little bigger than the coffee diplomate cream.
Coffee Diplomate Cream Method
Mix the Cremyvit, coconut milk and Classic Coffee together for 1 min on low.
Scrap the bowl and then mix on medium for 2 minutes.
Make sure it is not too cold when adding the bloomed melted gelaine.
Fold in the whipped Ambiante.
Pipe 40g in each donut shaped mold.
Freeze before unmolding.
Chocolate Glaze Method
Heat the milk and glucose and pour on the chocolate.
Add the pre-soaked gelatin and Miroir Neutre.
Mix well using a hand blender.
Let sit in the fridge for 24 hours.
Cut the brownie Heat the glaze to 95°F and pour over the diplomate cream.
Finish the base of the coffee diplomate with coconut and place it on top of the brownie.
Add chocolate decoration of your choice.
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