L'Exquise (Created by Philippe Bertrand and Philippe Marand - Technical advisors CHOCOLATE ACADEMY™ centre France)

Cocoa biscuit

Ingredients Preparation
200 g egg yolks
500 g eggs
400 g granulated sugar
Whip up.
320 g egg white
160 g sugar
Whip up and add.
120 g flour
120 g cocoa powder Callebaut CP
Sieve over the mixture.
Smooth out on baking trays and bake for 10 minutes at 200°C.

Crème anglaise

Ingredients Preparation
780 g milk
240 g egg yolks
160 g sugar
Make into anglaise and poach at 85°C.

Cappuccino cream

Ingredients Preparation
450 g crème anglaise
750 g cappuccino chocolate Callebaut Cappuccino
Mix.
710 g liquid cream Add at 30°C.
60 g cappuccino chocolate Callebaut Cappuccino Chop finally into the mousse and add.

Extra-bitter chocolate cream

Ingredients Preparation
670 g crème anglaise
485 g extra-bitter chocolate Callebaut 70-30-38NV
Mix.
950 g liquid cream Whip up lightly and mix in at 35°C.

Icing

Ingredients Preparation
Creme dell'Artigiano Nocciola Callebaut N05-OH40 Melt.
Ice the bûche (0-3°) at 30-35°C.

Chocolate decoration

Ingredients Preparation
dark Chocolate Spread out with a comb on 'guitar paper'. Leave to crystallise. Roll up while the chocolate is still flexible.
Allow to harden and remove the paper.