Brownie Advice from Katharine Hepburn

She was a legend, Hollywood wouldn’t be the same without the actor who touched many people’s lives with her wit, charm, exceptional talent and can you believe her brownie recipe – Katharine Hepburn.

 “Life is to be lived. If you have to support yourself, you bloody well find some way that is going to be interesting. And you don’t do that by sitting around wondering about yourself.” Katharine Hepburn

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Celebrities with Love for Brownies

Dello Mano Luxury Brownies

Dello Mano Luxury Brownies

Brownies. They’re always a crowd’s favourite. And it’s not just children, teens, adults, mums, dads and grannies who go crazy about those brownies!  Even celebrities do! And don’t be fooled with their off screen perception, even the brightest stars in Hollywood do indulge. And when they do, they often choose brownies!

Check out these popular stars who love brownies and see if your favourite celebrity is here!

jessica alba

Image courtesy of Alena Rain on Flickr

 

Jessica Alba

Jessica Alba is one of the actresses who you wouldn’t think would have a big love for sweets. But she isn’t the type of woman who starves herself just to conform to the Hollywood’s ideal. ‘My happiness isn’t dictated by what other people want or how they see me’, she said on an interview with Now Magazine UK. Aside from being a brownie fanatic, she’s also a coffee-holic.

jessica simpson

Image courtesy of Andy_budgell on Flickr

Jessica Simpson

When Jessica was pregnant, she admitted to have craved for “new, heavenly” thing called ‘slutty brownies’. These sweet, gooey brownies are made by covering the bottom of a lined pan with cookie dough, then putting a layer of Oreo cookies, and pouring brownie batter over the whole thing. Sounds a little too much for us at Dello Mano but having been pregnant twice, I know not to get in the way or  argue with a pregnant woman!  Besides, recent research may even go as far as to support Jessica and her drive for chocolate.

Image courtesy of Erik Bishoff on Flicker

Image courtesy of Erik Bishoff on Flicker

Woody Harrelson

His being vegan did not prevent the The Hunger Games star from enjoying brownies. Two years ago, he shared his all-time favourite Vegan brownie recipe with VegNews. Yes. You read it right – vegan brownies! His recipe calls for quinoa flour instead of all-purpose flour, Goji berries, chia seeds and cacao powder. All these seemed out of the park for a brownie, but according to many people who tried them, Woody Harrelson’s vegan brownies are phenomenal.

Image Courtesy of Kurt Fairhurst on Flicker

Image Courtesy of Kurt Fairhurst on Flicker

Lucy Mecklenburgh

Envied by many, but no one would think that she indulges in sweets sometimes. To show her support for the Big Cake Bake – a charity event for deaf children and their families, this gorgeous fitness fanatic shared her gluten-free brownie recipe. Aside from helping out the charity, Lucy also wanted to spread the message that healthy eating can be fun, and sweet. Go Lucy!

Image Courtesy of PBS PressRoom on Flicker

Image Courtesy of PBS PressRoom on Flicker

Phyllis Logan

In 2013, this award-winning Scottish actress shared a very easy brownie recipe which she has used for years, and is a favourite of her mum who has dementia. Her brownies, with chopped walnuts in, were served during the Dementia UK celebrity tea party in the same year.

Image Courtesy of Dave Pullig on Flicker

Image Courtesy of Dave Pullig on Flicker

Gordon Ramsay

When it comes to cooking, we all agree that Gordon Ramsay is one of the most well known. His restaurants have been awarded a total of 15 Michelin stars and currently hold 14. Ramsay is a big fan of blondies – the no-chocolate counterpart of brownies. ‘I find them a bit more subtle in flavour and they make a great end to a meal, especially with a few chewy cranberries thrown in for texture.’ he said on his interview with Daily Mail UK. Like Lucy, he also shared his treasured blondie recipe in support of the Big Cake Bake.

Image Courtesy of UrbanBridgez.com on Flicker

Image Courtesy of UrbanBridgez.com on Flicker

Snoop Dogg

Snoop Dogg isn’t your average rapper. Since his career started in 1992, he has successfully made a name not just in the world of funk, but also in the film industry. In 2009, Snoop Dogg made a very surprising appearance at Martha Stewart’s variety talk show, and baked a batch of holiday-themed brownies. You know what he calls his brownies? Green brownies. In the show, it was clear that the recipe doesn’t contain weed. But as he tells Martha, the most important ingredient in the Green brownie should have “No sticks, no seeds, no stems.” Hmmm…

Brownies are really a wonderful treat that most people enjoy for snack, dessert or just about any time of the day. And it’s not just ordinary people who love these delicious heavenly chunks of chocolate, even stars do!

Why We Love Brownies (And You Should Too!)

As you enter this beautiful red door, you know you are about to enjoy the best brownies.

Front of the Dello Mano Brownie Store

Dello Mano Brownie Store

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Dello Mano is known for making the best luxury brownies. We’ve spent many years now perfecting our brownie recipe and creating a distinctive chocolate goodness that is uniquely our own.  Our luxury brownies have now been enjoyed by celebrities, dignitaries, world presidents, movie stars, rock stars and thousands of brownie lovers across the world.

You may ask – when all other pastry stores were specialising in cakes and pastries, why did Dello Mano focus on brownies?

 Why?

 We just love brownies. Simple.

Dello Mano Luxury Brownies

Brownies by Dello Mano

Way back in 2006, Brownies were the forgotten dessert. They were most definitely the under dog. We travelled Australia in search of the best brownie and came away empty handed.  We thought that with our chocolate backgrounds and my Food Science experience we could catapult the humble brownie to new heights.

Now, we recall back then, how people were shocked to think we’d open a brownie business. We were on our own back then and whats more, we insisted on pure quality ingredients including real chocolate that resulted in a small brownie. We had seen the cake type brownie and set out to craft something quite distinct.

We still recall the first Jan Powers Farmers Market we attended at New Farm. Whilst many did not see the brownie light, Natascha Mirosch’s keen journalist eye saw the innovation, producing an article about our Brownie dreams.  Jan Powers was so excited with our innovation and wrote to us personally to ask us to attend the Farmers Market.  We set up our stand with much anticipation buoyed by the support of those two wonderful women who helped get our business off the ground.

About an hour into that first market, a woman approached our stand and chortled (!) “You must be kidding – you can’t make a business out of a brownie”.  Funny how those thoughts never enter your mind as you charge on with your dream. Ours was to pioneer brownies and despite the scepticism and much more of it, we ploughed on anyway.

Here we are, ten years on. Brownies warmed our hearts way back then, so much so, that we pushed on to eventually create a brownie revolution.

Here are just some of the reasons brownies fill our hearts with love:

First, brownies are plain addictive. They’re so delicious. The rich chocolate taste, along with the dense and creamy texture will keep you unwrapping one Dello Mano Classic Luxury Brownie after another. It isn’t too soft and fluffy like a chocolate cake, and it’s never tough and dry. We load our brownies with chocolate and butter and great eggs so they remain deliciously seductive for many months.

They’re versatile.   It doesn’t call for any special occasion to enjoy a brownie (or two). Whether it’s your child’s birthday, a one fine weekend at home, Mother’s Day, Easter or a busy day in the office, you can enjoy this divine treat and call it a happy day.

It is bursting in chocolate flavour. Most people love chocolates. Why wouldn’t they? Chocolate in its own is absolutely delicious. Add in the eggs, butter, some sugar and other wonderful ingredients and you’d have something that is more divine.

brownies with heart on blue

Dello Mano Luxury Brownies dressed for the occasion!

 It relives those happy moments. Who hasn’t enjoyed a brownie at a party or memorable occasion or simply a coffee with a friend. Brownies just bring back the happy moments. The good times. The fun, sweet things.

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Dello Mano Luxury Brownie and a cup of espresso

Brownies are heart warming. For us here in Dello Mano, brownies are love. Brownies make our hearts sing! We put our love into each batch of luxury brownies so you’d have something that really warms your heart, not just pleases your palate. All of our brownies and brownie gifts are handmade, so part of our heart goes out to you or your gift recipient with every brownie we create.

Brownies makes us happy. Taking the time to savour a moment with a brownie is happiness. Sweets have a special way of pampering us, improving our mood, and turning a bad day into a beautiful one. It’s a great energiser and a wonderful, divine treat to end a hard day at work. Of course, everything in moderation.

Brownies can make someone else happy. If brownies can make you happy, they can make others happy too. Brownies are perfect chocolate gifts, whether it’s your friend’s birthday, your mum and dad’s anniversary, or your wedding – our luxury brownies are a great gifting option. Brownies are sure to please everyone, young or old – just the way they please you.

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Dello Mano Luxury Brownies are perfect wedding favours

Brownies are a timeless classic. Brownies are an all-time favourite treat and claim a wonderful spot in the world of sweets and desserts. You can’t just say ‘no’ to a great-tasting brownie.

Brownies taste divine, and are plain addictive and bursting in chocolate flavour. They’re an enjoyable treat that you can indulge in anytime of the day, something sweet to reward yourself with, a wonderful mood booster, and a great gift to send to a loved one, friend or work associate.

It’s now ten years on since we first started Dello Mano. So many brownies under the bridge and yet there are so many reasons why we love brownies and why we think you should, too! 🙂

Chocolate Basics

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Taking the time to understand some chocolate basics is a great idea when you decide to start cooking with chocolate in your kitchen.  Each of the chocolate types will behave quite differently and so understanding the basic nuances will short circuit a few of the common errors.

Because the chocolate types vary in their composition and their behaviour it’s usually not a straight substitution for one over the other in a recipe. Often the brownie recipe or chocolate cake recipe for example, will need to be adjusted to accommodate the different chocolate type. Sometimes it’s simply not possible to substitute one chocolate for another in a brownie or chocolate cake recipe..

So lets take a look at some chocolate basics:

Unsweetened Chocolate

Unsweetened chocolate is 99% chocolate. It contains nothing else and as a result has a very strong, rugged and intense flavour. It’s very bitter and I think most people would say it is very unpleasant to eat in this form. Unsweetened chocolate is  rarely used in baking although can be used to bake brownies when you are looking for something that has a very intense and interesting flavour.

Dark Chocolate

Dark chocolate is a lovely eating chocolate. It performs equally as well as a baking chocolate as it does a chocolate bon bon. Dark Chocolates may contain varying degrees of sugar. The % chocolate means the percentage of chocolate liquor the chocolate contains.

Usually the % chocolate liqor indicates the amount of sugar in the block. For example a 60% chocolate will contain a little under 40% sugar and usually some emulsifier and a vanilla.

The greater the amount of sugar the more the actual chocolate liquor flavour is masked. It’s important to remember when choosing a  chocolate that the higher the solids level the more the fuller flavour profile of the chocolate will appear.

Take note though, that the higher the chocolate solids (higher chocolate liquor) does make the chocolate a little more difficult to use. This issue arises often when making emulsions such as a dark chocolate ganache where separation may occur . If you decide to use a higher solids chocolate then you may need to add a little extra sugar to your brownie recipe just to round and soften out the flavour.

If you are tempering Dark Chocolate then follow this guide:

Melting Temperature 45-50C

Cooling Temperature 28-29C

Tempering Temperature 31-32 C

Milk Chocolate

Milk chocolate contains milk solids that generally replace some of the cocoa solids. The result is a chocolate that is creamier and smoother in taste and texture. It generally contains more sugar.

Because milk chocolate contains milk solids, it’s very sensitive to heat. This also makes it very difficult to use in cooking and it definitely cannot be substituted for dark chocolate in a brownie recipe.

Milk chocolate is best used in no bake recipes for items like chocolate sauce or of course bon bons.

Milk chocolate has a great purpose – to eat it as a chocolate rather than use it as a baking chocolate!

If you are tempering Milk Chocolate then follow this guide:

Melting Temperature 45-50C

Cooling Temperature 28-29C

Tempering Temperature 31-32 C

White Chocolate

White chocolate continues to confound the chocolate purist. Strictly speaking, white chocolate is not a chocolate – but try telling that to a white chocolate lover!

White chocolate contains no cocoa liquor only cocoa butter. It contains sugar, milk solids, emulsifier and vanilla. It is, as a result the sweetest of chocolates.

The combination of milk solids and high cocoa butter make it very heat sensitive and the most temperamental chocolate to temper and to use in baking.

The flavour of white chocolate varies significantly amongst different types. Flavour profiles range depending on the milk and sugar types and combinations.

Brownies made with white chocolate are generally called blondies.

If you are tempering white chocolate then follow this guide:

Melting Temperature 45C

Cooling Termperature 26-27C

Tempering Temperature 29-30 C

Courveture Chocolate

Courveture is French and means to literally cover. Chocolate makers use courveture as the higher cocoa butter content makes it easier to use when tempering and chocolate making. Because of its high cocoa butter content, courveture chocolate is predictably very well behaved for the chocolate maker.

Courveture is the chocolate to use if you are coating chocolates and want a very shiny appearance, smooth texture and great snap in your bonbon chocolates.

Cocoa Powder

Cocoa powder is manufactured by pressing the cocoa butter out of the cocoa mass. Naturally this cocoa powder is red or brown in colour and is very acidic.

Alkalised or Dutch Cocoa has been treated with an alkali such as Potassium Carbonate to reduce the acidity of the natural cocoa powder. This process results in a more subtle flavour.

Neither Natural nor Dutch cocoa is better than the other. Importantly though, if you are baking a brownie or a chocolate cake and using a leavening agent, it’s important to consider the cocoa powder type. If your recipe calls for baking soda then for best results use Natural cocoa powder as the combination of acid in the cocoa powder and soda will create a leavening agent, assisting in cake rising. In recipes that call for baking powder use alkalised cocoa to assist in leavening.

Cocoa nibs

Cocoa nibs are produced once the cocoa bean has been roasted. They are little parts of the bean that have been roasted but not ground.  Their flavour is an intense, astringent, chocolate flavour. Their texture is nut like crunchy and they exhibit a range of flavours including  fruity, spicy and acid notes.

Cocoa nibs can easily be used as a replacement for nuts. We use them here at Dello Mano to crust around cakes and as cake toppings. They add a delicious texture and flavour to brownies and cakes.

Interestingly the cocoa nib can be used in both sweet and savoury foods.

Compound Chocolate

Commonly referred  to as “Compound Chocolate” this product is not chocolate at all. Compound ( let’s drop the chocolate) contains vegetable oil and no cocoa butter. It does not requre tempering and so is favoured by many home cooks due to its ease of use in the kitchen. It’s also used by manufacturers looking to cut costs. It

Just understanding the basics of chocolate will really assist you as you begin to use the various different chocolates in your brownies, chocolate cakes or chocolate gifts. It’s a little more effort for sure  to use real chocolate in your brownies or other baked goods. One thing is certain though and that’s that there’s nothing better than a brownie or chocolate cake or cookie or anything for that matter – that’s made using real chocolate.

Deborah Peralta  is co-founder of Dello Mano Luxury Belgian Chocolate Brownies. Known with her partner Mr. Brownie (Bien Peralta) as the Brownie Pioneers. Deborah is a Food Scientist with broad food research, development and brand marketing experience. She was Product Development Manager for a leading international chocolatier.

Dello Mano brownies pioneered the Australian brownie market and are handmade by artisan brownie makers using real Belgian Chocolate in small batches – Brownie Pioneers since 2006.

 

 

How to Taste Chocolate

Choosing a Chocolate

Chocolate ingredients

Chocolate in its’ many forms –

So you’re looking to bake chocolate brownies or at least use real chocolate in some cooking. Great idea!  Using real chocolate is worth the expense and the time as you’ll finish with a superior treat or chocolate gift in every way.

Let’s take one step back then. Learning how to taste chocolate is essential in your quest to use chocolate in your brownie baking or other cooking endeavours.

We experimented with brownie recipes for 2 years before pioneering our Luxury Brownies in Australia. And believe me, we tried every ingredient possible!  With two small children at the time, I would test bake brownies and then take each new batch for tasting to everything from P&F meetings to ballet rehearsal.

Of course, there were always lots of willing (and hungry!) volunteers to try each of the recipes, as I slowly honed in to my final brownie recipe launch in 2006. At that time, and after much deliberation and lots of happy mums, dads and kids, we decided on a brownie recipe that would contain generous amounts of real chocolate. We thought our luxury brownies would be the perfect option for people looking to buy online premium chocolate gifts, so it was essential to include a quality premium Belgian Chocolate in our brownies.

There are about 300 chemical compounds in chocolate. Many of these are very subtle. Different growing conditions, regions and blends will result in so many, many flavour profiles. Try buying chocolate from different regions and producers so that you can taste the various flavours. Then, let the fun begin and treat yourself to a chocolate tasting session.

Tips on Chocolate Tasting

The art and science of Chocolate tasting does take time and practice. It uses all of your senses, so sit back, enjoy and use these chocolate tasting tips to get you started:

Chocolate Temperature

Allow the chocolate to sit and come to room temperature. Make sure all of the chocolates are out on the bench at the same temperature when you begin your chocolate tasting session.

Cleanse your Palate

Before any chocolate. Drink some water and eat a small piece of dry cracker or soft bread. Some people will use an apple. The idea is to remove all lingering flavours from you palate and allow the really soft nuances of the chocolate flavour profile to exhibit and dance on your palate.

Listen

A great quality, well tempered chocolate makes a very clean snap sound when it is broken. It should not be “plastic like” when it breaks and nor should it crumble.

A quiet tasting environment will help you savour the moments and for that matter enjoy more fully all of the aspects of the tasting session

Smell

Always smell your chocolate – just like a good wine! A good quality chocolate will generally have odours that are very pleasant like fruity, nutty and vanilla aromas.

If the chocolate smells like chemicals, petroleum or other unpleasant odours, then it has either been contaminated or it is a very poor quality chocolate. Equally, any burnt odour is not a good sign. Watch out too, for harsh artificial vanillas which are typically used by inferior chocolate manufacturers.  In the later cases, I suggest discarding the chocolate and not wasting any of your precious time attempting to work with inferior chocolate in the kitchen.

Note that chocolate should have an odour – no odour present, is a sign of a poor chocolate.

Sight

Chocolate should be a beautiful rich brown to dark brown colour. The colour should be even across the piece. If it’s in “temper” then there will be no white streaks caused from either chocolate bloom or sugar bloom. These “blooms” are generally the result of significant changes in chocolate temperature resulting in destabilisation of the chocolate temper.

A great quality chocolate will be shiny and fresh looking.

Taste

For those of you that have managed to hold off, now you can finally taste the chocolate! Place the chocolate on your tongue and just let it sit there. Don’t chew the chocolate. Let it slowly begin to melt on your tongue.

The quality of the melt on your tongue is a sign of the purity of the chocolate. If the chocolate is really slow to melt or is chalky on the tongue then it is generally a sign of a poor quality chocolate. Such undesirable chocolate textures may be as a result of cheaper fats added at some point in the chocolate making process.

As the chocolate melts, note the volatile aromas of the chocolate rise up into your nasal area. At this point the many more different flavours can be detected including both the natural elements of the cocoa itself as well as the flavour complexities that are developed in the chocolate making process.

The roasting, conching and blending of beans can all contribute to flavour development and will give chocolate different flavours.

Feel

A great chocolate should feel wonderful on your tongue. Soft, smooth and free of any graininess or chalkiness is the sign of great quality chocolate.

Grainy and chalky chocolate is the sign of shortcuts in conching. Similarily  a chalky texture is the usual result of a more simple process known as stone ground conching .

A grainy texture may also be the  result of  a poor temper.

A glutinous or sticky texture suggests that less desirable fats have been substituted in the chocolate making process for the more expensive cocoa butter.

Savour the moment

Continue with the chocolate slowly. The lingering taste should be full and strong. Take note that some of the chocolate flavours do appear late and often at the very end of the chocolate. The final flavour should be clean and not bitter or in anyway unpleasant.

Consider the Tasting Order

Tasting samples in the correct order will really help with the chocolate tasting process. Keep these rules in mind.to ensure you palate is protected and refreshed as it receives each new chocolate sensation:

  • always taste the chocolate with the lowest percentage cocoa first as this is generally the simplest flavour chocolate and will reduce the chance of overwhelming your taste buds!
  • rinse with water (at room temperature)  between chocolate samples
  • clean your palate with a small piece of bread or cracker between chocolates
  • work through the chocolates slowly as the chocolate tasting process cannot be rushed

Chocolate is an expensive cooking ingredient. But just like cooking with a good wine, the quality is important.  Remember, the quality you put in, will be the quality you get out. Invest in great quality chocolate and you’ll reap amazing results.

And whatever you decide to bake whether it be brownies or cake or cookies or fudge, the result will be so much more pleasing with a chocolate you have voted best in your chocolate tasting session.

Learning to taste chocolate will take some time and commitment but hey, tasting chocolate  is a heck of a great way to spend some hours – all in the quest of learning!

Deborah Peralta  is co-founder of Dello Mano Luxury Belgian Chocolate Brownies. Known with her partner Mr. Brownie (Bien Peralta) as the Brownie Pioneers. Deborah is a Food Scientist with broad food research, development and brand marketing experience. She was Product Development Manager for a leading international chocolatier.

Dello Mano brownies pioneered the Australian brownie market and are handmade by artisan brownie makers using real Belgian Chocolate in small batches – Brownie Pioneers since 2006.

 

 

 

 

 

 

Dark Chocoalte

The Worst Chocolate Advice You’ll Hear!

chocolate on beater

Chocolate

The worst advice you can be given about Chocolate in the kitchen is that it is too hard to use. Dont listen for a moment. Everything from brownies to cookies taste better with real chocolate. The beautiful chemistry of chocolate is amazing and although there are some rules to follow, it is really worth the trouble. If you’re like most home bakers, chocolate is one of the things you’ll  really want to include in your cooking repertoire. From cake fillings to frostings and dips, chocolate has always been a popular choice. The bitter-sweet, creamy and aromatic flavour of chocolate makes it a great addition in the kitchen. Here at Dello Mano we use real chocolate in everything from baked chocolate cake,  brownie  to  chocolate truffle.

I know when I first started using chocolate in the product development kitchens at Cadbury, as young Food Scientists we were obsessed with the myth that chocolate was only for the really well seasoned. True, the absolute talent of chocolatiers is indeed both a Science and Art and they acquire those skills  from the many, many hours of concentration, practice and patience (!!). All the same with some knowledge around chocolate chemistry, the rules and some practice you’ll find you will be working happily with chocolate in no time.

Dark Tempered Chocolate

Chocolate properly tempered is glossy and shiny

When working with chocolates, there are some rules that need to be followed. Here are a few tips when using chocolate in the kitchen.

  • Store in airtight dry conditions to retain  freshness and flavour.
  • Donot store chocolate in the freezer or the fridge as when it is brought to room temperature condensation will form on the chocolate surface
  • Too often, problems with chocolate are centred on the melting process. Most recipes for brownies, fudge, chocolate mousse, ganache and cakes require melting the chocolate first before incorporating it to the mixture or batter. And this is where all the trouble often begins. Even a tiny tad droplet of water can ruin a good quality chocolate and make it ‘seize’, or turn into a grainy and clumpy mixture.
    • NOTE: If your chocolate seizes, you do need not need to throw it in the rubbish bin. You can use it for other purposes. For instance, you can wait until it cools down and solidifies again, chop it and use as ‘chocolate chips’ for your cookies or as toppers for your cake. Or, here is a nice idea – you can eat it! While the texture and appearance of a chocolate that has seized are no longer appetizing, the taste is still the same. It is still chocolate after all.
  • When melting chocolate, you want to eliminate any chance that it gets contact with water. So start by making sure that the bowls and utensils you are using are perfectly dry. Try not to use wooden spoons or spatulas to stir the chocolate, as wood tends to retain moisture.
  • If you’re using the ‘double-broiler method’, keep the water underneath the bowl hot, not boiling. Boiling water may splash above the rim of the saucepan, which could cause droplets of water to come in contact with the chocolate. Not only that. Boiling water produces a lot of steam, which can also cause your chocolate to seize.
  • If the recipe calls for melting chocolate with a liquid, like in making ganache wherein chocolate is heated along with heavy cream, you need to watch out for the right proportions. Too little liquid can cause the chocolate to separate. Meanwhile, if you add too much liquid, you could end up with particles of chocolate suspended in the mixture.
  • Apart from making sure that your chocolate doesn’t come in contact with water, you must also ensure that it doesn’t get heated high above the threshold. Chocolate is temperamental. It is very sensitive to high temperatures. If you are melting dark chocolate, be sure to not go beyond 55-58 C If you are working with milk or white chocolate then do not exceed 45-50. Take care as it’s quite easy to exceed these temperatures if you are using a double broiler. Best bet is to not let the water come to the boil, just to be safe. Take extra care when using a microwave, overheating chocolate is still possible if you put it in maximum heat. I find when brownie baking that it is best to stop and stir to make sure that there are no “hot spots” forming in the chocolate. Having a candy thermometer around is helpful.
  • Oh and just like cooking with wine – the better quality the chocolate  you use, the better quality will be your cooking result.

Working with chocolates can be a real challenge. We bake brownies everyday and we’re still in love with chocolate. The effort is always worth it. And once you get the hang of it and accept that chocolate is the “boss” – you’ll be the best of friends.

What sets artisinal brownies apart?

Luxury Belgian Chocolate Brownies by Dello Mano

Dello Mano Luxury Artisinal Brownies

Pioneering the artisinal brownie

Its been ten years since we decided to create an artisinal brownie. A combination of madness, determinaton and love for chocolate, these are the not-so-secret ingredients required to create the first Australian Luxury Brownie and brownie gift. Until then, Australian brownies were cocoa dusted dry, bottom shelf options.

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