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