Menu

Intense chocolate log (recipe for 40 x 60 cm logs) (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Intense chocolate log

Chocolate sponge cake (2 sheets 40 x 60 cm)

Ingredients Preparation
390 g dark chocolate Callebaut Powerful 80% 80-20-44NV
145 g butter
Melt to 50°C.
285 g egg yolks
166 g sugar
Whip.
Fold into the mixture above.
330 g egg whites
166 g sugar
Whip until they stand in peaks.
Fold into the mixture above.
Divide onto two baking sheets, spread out and bake at 190°C for 8 minutes.

Crumble and gianduja croustillant

Ingredients Preparation
100 g butter
100 g brown sugar
Mix and leave to stand.
70 g ground almonds
50 g flour
30 g cocoa powder Callebaut CP
1 g salt
Add.
Leave to ‘rest’ in the fridge for 2 hours.
Pack down and bake at 160°C until it turns an attractive golden colour.
300 g pale gianduja Callebaut GIA
50 g Pailleté Feuilletine Callebaut M-7PAIL
Sieve, weigh 200 g and add the gianduja and the pailleté feuilletine.
Using a spatula, garnish the two strips of chocolate sponge cake and return to the freezer.

Crémeux Madagascar (2 x 500 g plastic inserts)

Ingredients Preparation
335 g milk
335 g cream
Bring to the boil together.
125 g egg yolks
95 sugar
Beat the egg yolks and the sugar until you have an emulsion. Pour the egg yolk and sugar mixture over the emulsion. And prepare a crème anglaise.
205 g dark chocolate Callebaut Origine Madagascar CHD-Q67MAD Pour over the chocolate and emulsify. Pour into moulds and freeze.
Dark chocolate Callebaut Origine Madagascar CHD-Q67MAD
Callebaut NIBS-S502
After freezing, remove the crème anglaise from the moulds and glaze with the chocolate at 50°C. Sprinkle with cocoa powder.

Arriba milk chocolate bavarois (450 g per log)

Ingredients Preparation
300 g milk
300 g cream
145 g egg yolks
120 g sugar
Pulp from one vanilla pod
Prepare a crème anglaise.
625 g milk chocolate Callebaut Origine Arriba CHM-Q415AR Pour the crème anglaise over the chocolate. Emulsify.
105 g gelatine mass Add and fold in.
860 g cream (whipped 2/3) At 35°C add the whipped cream and line the mould.
Freeze.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info