Lots of Chocolates (Seabourn)

2 oz / 57 grams white chocolate couverture / chips or small chopped

2.5 oz / 71 grams heavy whipping cream

2 oz / 57 grams milk chocolate couverture / chips or small chopped

2.5 oz / 71 grams heavy whipping cream

2 oz / 57 grams dark chocolate couverture / chips or small chopped

2.5 oz / 71 grams heavy whipping cream

1.5 oz / 43 grams unsalted butter

1 oz / 28 grams bittersweet / or dark chocolate couverture / chips or chopped

1 oz / 28 grams all-purpose flour

3 oz / 85 grams sugar

0.5 oz / 15 grams unsweetened cocoa powder

1 medium whole egg

¼ teaspoon baking powder

few drops vanilla extract

¼ teaspoon Maldon sea salt flakes

2 medium-sized dark chocolate cookies (break into small crumbles)

2 handful mixed berries, fresh

some mint leaves, fresh

some powdered sugar

some dark chocolate cookie crumbles

some chocolate couverture shavings

pinch Maldon sea salt flakes

Preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius

Line a square baking pan with parchment paper, leaving an overhang on two opposite sides. This helps when removing the baked brownies from the pan, once cooled.

Spray with cooking spray.

Melt the butter and bittersweet chocolate couverture over a hot water bath, stirring occasionally.

Add the cocoa powder, sugar, eggs, vanilla extract, Maldon sea salt and flour and whisk to combine

Pour the batter into the prepared pan and smooth the surface with a rubber spatula.

Sprinkle a little extra Maldon sea salt on top of the batter and let rest for 5 min.

Bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs.

As a visual test, brownies are done when the edges will look dry and the middle still looks slightly under baked.

Allow brownies to cool in the pan for 15-30 minutes.

For the cleanest lines when cutting, place into the freezer for 15 to 20 minutes to firm up.

Cut into desired squares and set aside.

Tip – use the same procedure as below for white, milk and bittersweet chocolates.

Place finely chopped chocolate into a heat-proof glass, metal or porcelain bowl.

In a small sauce pan, heat up the heavy cream on the stovetop until just simmering (do not boil).

Once you see little bubbles around the edges, turn off the heat and immediately pour the warm cream over the chocolate. Let the two sit for 2-3 minutes before stirring.

Stir until smooth and transfer to the refrigerator and let completely cool for about 30 minutes.

Remove the chocolate and heavy cream mixture from refrigerator.

Either whisk it by hand or in the bowl of a small stand-mixer fitted with the whisk attachment. Add the chilled chocolate – heavy cream mixture, and whisk at medium-high speed for about 2-3 minutes until the mixture turns to a soft peak. It will take about 3-4 minutes.

Once you see the chocolate mixture turns thicker, nice and shiny; stop immediately and transfer to a small serving dish.

Tip – If you over beat/whisk the chocolate ganache mixture, it will break and create small lumps in the ganache and lose its shine. This is not a problem. Just heat up and melt the chocolate mixture again in a small sauce pan on the stove-top and then chill and whisk again, and watch this time not to over beat/whisk it.

Use a small table spoon and create little oval dumplings (quenelles) of each chocolate ganache and place one each nicely onto each serving plate. (You can also use a piping bag and pipe the chocolate ganache nicely decorative onto the serving plate.)

Assemble the mixed summer berries randomly, around the three chocolate ganaches.

Using a micro plane or vegetable peeler, grate some chocolate couverture shavings on top of each chocolate ganache as extra texture.

Garnish with some fresh mint.

Dust the berries with some powdered sugar.

Place a few chocolate cookie crumbles around the plate.

Sprinkle a little extra Maldon sea salt flakes randomly over the entire plate.

Serve with the Maldon sea salt fudge brownies on the side and enjoy!