Preparation
Combine IRCA BROWNIES CHOC, water and soft butter in a planetary mixer equipped with paddle attachment at medium speed for 2-3 minutes. Add the RASPBERRY FILLING and stir gently. Put the mixture into molds which have been buttered and floured or on ovenproof paper. Bake at 180-190°C (traditional ovens) or 170-180°C (ventilated ovens) for 35 minutes. After cooling, remove from molds and decorate spreading on the surface a layer of CHOCOSMART CHOCOLATE melted at 32-34°C.Cut into slices of the desired dimension.
