| 1 |
Dairy free butter |
690
g
|
| 2 |
Dark Callebaut chocolate |
2040
g
|
| 3 |
Brown sugar |
1320
g
|
| 4 |
Eggs |
1200
g
|
| 5 |
Brown rice flour |
630
g
|
| 6 |
Tapioca starch |
330
g
|
| 7 |
Salt flakes |
18
g
|
| 8 |
Macadamia pieces |
600
g
|
| 9 |
Extra Dark Callebaut chocolate chips |
480
g
|
Melt Chocolate and Dairy free butter over Bain-marie
Into mixing bowl add and mix well the brown sugar
Add eggs and mix well
Add all dry mix until combined
Quickly into tins and bake straight away
Bake at 180 degree for 24 minutes
Kept in fridge overnight before cutting
Half of total weight 3654g