600g 72% Coucher du Soleil
453g Unsalted Butter
300g All-Purpose Flour
453g California Walnuts, toasted
600g 41% Eclipse du Soleil
400g Heavy Cream
60g Light Corn Syrup
80g Salted Butter, soft
Melt chocolate and butter together and set aside.
Beat eggs and sugar in mixer on high speed until light and creamy.
Blend in melted chocolate on low speed, scraping as needed.
Add flour and mix just to incorporate.
Fold toasted walnuts into batter.
Spread evenly into parchment-lined, buttered half sheet pan.
Bake at 350˚F for about 40 minutes until toothpick inserted in center comes out almost clean. Cool.
Heat cream and light corn syrup together in saucepot just to a boil.
Pour over chocolate and let stand 1 minute. Immersion blend to combine.
At 95˚F, add soft butter and immersion blend to emulsify.