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Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Place the frame on the lined baking sheet or the silicone baking mat, or prepare the brownie pan.
Chop the chocolate.
In a saucepan, heat the water and glucose, and stir in the 1 ¼ cups (240 g) sugar.
Dip a pastry brush in water and brush the sugar crystals away from the sides to dissolve all the sugar. Bring the mixture to a temperature of 350°F (180°C) (1).
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