In microwave oven, melt Compound chocolate and butter together at 60⁰c,
Whip in mixing bowl at medium speed eggs and brown sugar.
When chocolate and butter are melted and mixed add to eggs mixture in low speed, then incorporate step by step Tegral Moist chocolate.
Mix for 1 minute to make sure all ingredients are combined.
Pour mixture into tray 40cmx30cmx2,5cm.
Bake at 180⁰c top and bottom for 25m to 30m (keep brownie moist)
Warm Festipak and fresh cream at 60-65⁰c
Pour cream into chocolate coins. Mix with hand blender until smooth. When ganache is at 35⁰c, incorporate soft butter, Blend with hand blender until smooth and shiny.
In mixing bowl add Tegral Satin, eggs, water and SP. Mix in slow speed for 1 minute.
Then mix for 6 min at high speed.
After 6 min lower speed in low gear and add oil.
Mix until oil combine.
Spread on tray 40cmx30cmx2,5cm. Bake top 210⁰c and bottom 190⁰c, for 12min
Dark Chocolate Mousse
Whip both creams at soft peak. Keep cool.
Warm dark chocolate ganache to 45⁰c and add melted gelatin mass, mix well.
Add 1 scraper of whipped cream and mix very well until combined. Add step by step the rest of cream