Brownies! Or maybe baked goods in general. It also helps to go to class, study, ask questions, in general be interested and enthused, but treats are also helpful.
For my presentation last week on the cocoa trade I figure I had to make brownies. Honestly the entire reason I chose that topic was the possibility of bringing treats for my 15 minute powerpoint presentation. So here they are.
These are tester brownies so I can’t share the recipe. But they are topped with decadent Mayan ganache that I mixed up. And that my friends I can share a recipe for. Well, as best I remember.
(Mayan in the western tradition of naming any chocolate with spice additions ‘Mayan’ or ‘Mexican’)
10 ounces semi-sweet chocolate chips (mine were Sunspire Fair Trade)
4/5 ounces soy creamer*
Heat creamer until just starting to bubble around the edges. Move off heat and add chips. Let sit for several (i.e. 3-6) minutes. Slowly start stirring until all the chocolate is melted and incorporated. Let chill uncovered in the refrigerator for at least two hours. Once completely cooled add the following:
1/3 c. cocoa powder (preferably dutch process)
1 tsp. cinnamon
1/4 tsp. chipotle peppep, powdered
1/8 tsp. anise seed, powdered
Mix and spread on top of cooled brownies. If you can find them, sprinkle with 1/4 c. raw cacao nibs.
As you can see, the frosting is almost as thick as the brownies. These are also known as ‘overkill’ brownies.
*The numbers are skewed because I was using leftover chips. An easier ratio would be 8 ounces of chocolate and 2/3 c. creamer.