Recipes
59 g for Brownies, 20cm/8 inches square
Mixture A
90 g banana, fully ripened
9 g TREHA®︎
150 g unsalted butter, creamed
30 g white sesame oil
90 g johaku sugar*¹
50 g TREHA®︎
120 g whole eggs, room temperature
100 g dark chocolate*² (65% cacao), melted in a hot water bath
Mixture B
100 g cake flour
80 g hot chocolate powder*³
2 g salt (Sel fin de Guérande)
*¹ White sugar particular to Japan; granulated sugar with small amount of
invert sugar syrup (Johaku sugar is a little sweeter than granulated sugar)
*² SUAVE 65% (CACAO HUNTERS JAPAN)
*³ Hot Chocolate Powder TUMACO 70% (CACAO HUNTERS JAPAN)
For mixture A: mash bananas and mix with TREHA®︎ to remove moisture.
Beat butter with white sesame oil, gradually beating in johaku sugar, TREHA®︎, and whole eggs.
Combine 1. with dark chocolate and mix.
Sift mixture B into 3. and mix.
Pour the batter into a mold and bake at 160℃/320℉ for 40 minutes in a convection oven.
Improves moisture retention without being cloyingly sweet.
Enhances characteristic flavor of cacao.
Mixture C
25 g water
22 g TREHA®︎
18 g granulated sugar
50 g dark chocolate*⁴ (100% cacao), chopped
85 g glucose syrup (DE30-50)
*⁴ Colombia 100% (CACAO HUNTERS JAPAN)
Combine mixture C and bring to a boil.
Pour 1. into the chocolate, add glucose syrup in, and emulsify using a hand blender.
Editor's Note:
CACAO HUNTER® Mayumi Ogata founded the company in Colombia, South America, and handles everything from supporting producers in cultivation guidance, to quality improvement and processing of cacao beans, and to chocolate production. The Cacao Hunters brand has caught the attention of professionals both in Japan and overseas.
By replacing sugar with TREHA®︎ in the chocolate sauce, the sweetness is reduced.
Allows for the addition of less fluid, resulting in a more concentrated syrup and better stability at room temperature.
