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Cherry confectionery


60 g  Caraïbe from Valrhona some dark chocolate
30 g butter
1 egg
90 g sugar
15 g flour
5 g cocoa powder
1 pinch salt
15-25 Amarenakirsebær from Fabbri (depending on where cherry excited you are)

160 g  Caraïbe from Valrhona some dark chocolate
120ml double cream
120g Amarena-cherry syrup from Fabbri

chokoladedrizzle little
dark chocolate beads
little dust freeze-dried cherry
red sorrel


for 10-12 people


Cherry confectionery

Melt chocolate and butter in a bowl over a water bath.
Beat eggs and sugar together gently and fold chocolate mixture.
Stir together flour, cocoa and salt.
Pour the batter into a square shape (approximately 16 x 16 cm) lined with baking paper, and plug cherry down.
Bake Brownie in 15-18 minutes at 175 degrees.
Let it cool completely while you're doing ganachen.

Melt chocolate in a bowl over a water bath and remove the bowl from the heat. Bring cream and cherry syrup to the boil in a small saucepan, and pour it over the chocolate. Stir in the middle of the bowl with a spatula, to ganachen accumulates and becomes beautiful and glossy. Distribute ganachen top of the cake and place it in the refrigerator overnight.

Decorate Brownie with chokoladedrizzle, chocolate pearls, cherry dust and red sorrel just before serving.