Spiced chocolate xmas yule log

Created by

Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK

level 2

Favorites
Share
- facebook
- twitter
- googleplus
- linkedin
- email
Print

Recipe components

Callebaut® ingredients

Chocolate ganache mousse

Ingredients	Preparation
150g whole milk 3bag(s) Kashmiri Chai tea 2 star anise 1 cinnamon stick	Bring the milk, tea bags and spices to the boil. Cover and allow to infuse for 5 minutes. Strain.
275g Callebaut - Finest Belgian Milk Chocolate - Ecl1pse Belgian Milk Chocolate	Pour onto the chocolate and emulsify. Cool to 40°C.
275g whipped cream	Fold the ganache through the semi – whipped cream.

White chocolate vanilla mousse

Ingredients	Preparation
120g whole milk 1pod(s) vanilla	Bring the milk and vanilla to the boil. Take off the heat.
28g egg yolks 12g caster sugar 6g cream powder	Mix the egg yolks, sugar and cream powder together. Pour on the boiling milk and whisk together. Return to a clean saucepan and reboil for 2 minutes
325g Callebaut - Finest Belgian White Chocolate - Recipe N° W2	Pour the warm crème pâtissière over the white chocolate and emulsify. Allow to cool to 40°C .
330g whipped cream 35%	Fold in. Pour into a four side tray lined with silcone paper (approx 1.5 cm in thickness). Freeze.

Chocolate brownie

Ingredients	Preparation
250g unsalted butter 300g Callebaut - Finest Belgian Milk Chocolate - Ecl1pse Belgian Milk Chocolate	Melt gently together.
200g eggs 250g caster sugar	Whisk together to a high foam. Gently stir in the cooled down melted chocolate and butter mixture.
80g plain flour 65g cocoa powder Van Houten full bodied 22 / 24% brown	Sieve together. Fold into the mixture.
Pour the mixture into a four sided baking tray lined with Silicone paper ( approx 1 cm in thickness). Bake at 160°C for 15 to 20 minutes. Allow to cool. Freeze.

Ginger shortcake biscuit base

Ingredients	Preparation
175g butter 85g caster sugar	Beat together the butter and sugar.
200g plain flour 10g gingerbread	Mix the flour and spices together.
Combine all ingredients together to form a dough. Refrigerate for at least 1 hour. Roll out to 3 mm thickness and cut to 10 cm x 21 cm. Bake at 140°C for 15-18 minutes.

Apricot fruit insert

Ingredients	Preparation
200g apricot fruit puree	Heat the fruit puree to 40°C.
35g caster sugar 1g agar	Mix the agar agar with the caster sugar and add to the puree. Bring the mix to the boil and keep boiling for 1 minute.
0.4g ascorbic acid	Take off the heat, add in the ascorbic acid and mix well. Pour the apricot gel in flat insert moulds (4 cm x 14 cm) and freeze (approx. 1-1.5 cm thickness).

Milk chocolate glaze

Ingredients	Preparation
150g water 125g sugar 175g glucose	Bring the water, sugar and glucose to the boil. Cook to 103°C.
100g sweetened concentrated milk	Stir in the condensed milk
13g leaf gelatine	Rehydrate the leaf gelatine in cold water to soften. Stir into the hot liquid.
200g Callebaut - Finest Belgian Milk Chocolate - Ecl1pse Belgian Milk Chocolate	Pour the hot mixture onto the chocolate and emulsify with a hand blender (avoid creating air bubbles by keeping the mixer head below the surface). Leave to set overnight in the fridge. To use: reheat to 40°C and glaze frozen patisserie.

Assembly and presentation

Cut the vanilla mousse, apricot gel and brownie layers to 4 cm x 14 cm (so that they will sit inside the yule log without touching the walls of the mould). Pipe chocolate mousse into the base of a yule log mould and spread up the sides, ensure no air gaps or bubbles. Place the frozen layer of white chocolate mousse into the mould, followed by the apricot layer and then arrange the brownie layer. Pipe chocolate mousse around the sides of the inserts to ensure no air gaps and make a smooth base. Freeze. Roll the gingerbread shortcake and cut to 12 cm x 10 cm. Bake and cool. Warm the glaze so that it is approximately 40°C. Pour the glaze slowly over the frozen yule log ensuring all sides are evenly coated. Remove any excess glaze and place the yule log onto the prepared gingerbread shortcake. Decorate with chocolate flowers. Allow to deforst to approximately 12-15°C before serving.