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

Recipe components

Callebaut® ingredients

Chocolate ganache mousse

  • 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
    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

  • 120g
    whole milk
  • 1pod(s)

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

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).

Chocolate brownie

  • 250g
    unsalted butter
  • 300g
    Ecl1pse Belgian Milk Chocolate

Melt gently together.

  • 200g
  • 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

  • 175g
  • 85g
    caster sugar

Beat together the butter and sugar.

  • 200g
    plain flour
  • 10g

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

  • 200g
    apricot fruit puree

Heat the fruit puree to 40°C.

  • 35g
    caster sugar
  • 1g

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

  • 150g
  • 125g
  • 175g

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
    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.