Blackcurrant, Mascarpone & Dark Chocolate Christmas Yule Log

1. Mix the butter, cane sugar, flour, salt and cocoa nibs in a mixer until you obtain a crumble texture. 
2. Spread the crumble onto a tray lined with a baking mat. 
3. Bake at 160°C for 20–25 minutes, stirring every 4 minutes for even baking. 
4. Melt the Power 80 dark chocolate and Power 41 milk chocolate, then incorporate the almond paste. 
5. Add the cooled crumble to the chocolate mixture and mix until homogeneous. 
6. Spread to 5 mm thickness on a tray and freeze. 
7. Cut into 19 × 5 cm rectangles and reserve.  

1. Combine the blackcurrant purée and IQF blackcurrants in a saucepan. 
2. Mix the sugar, NH pectin and locust bean gum together. 
3. Incorporate the sugar mixture into the fruit and mix thoroughly. 
4. Bring to the boil. 
5. Remove from the heat and add the gelatin mass. 
6. Reserve.  

1. Soften the marzipan briefly in the microwave. 
2. Place the softened marzipan in a mixer fitted with the paddle and gradually add the egg yolks. 
3. Change to the whisk attachment and gradually add the whole eggs. 
4. Whisk until the mixture becomes light and pale. 
5. In a second mixer bowl, whip the egg whites, gradually adding the sugar to obtain a soft, glossy meringue. 
6. Gently fold the meringue into the marzipan mixture. 
7. Sift together the flour, cocoa powder and baking powder, then fold into the mixture. 
8. Take a small portion of the batter and mix it thoroughly with the melted butter. 
9. Fold this butter mixture back into the remaining batter. 
10. Spread onto a 60 × 40 cm tray. 
11. Bake for 10 minutes at 180°C, then leave to cool.  

1. Heat the milk, cream and Tahitian vanilla pod to 90°C, then leave to infuse. 
2. In a bowl, mix the sugar, pectin and locust bean gum. 
3. Once the infusion has cooled to 40°C, gradually whisk in the sugar-pectin-gum mixture, taking care to avoid lumps. 
4. Bring the mixture to the boil. 
5. Remove from the heat and add the gelatin mass. 
6. Pour immediately over the mascarpone. 
7. Emulsify with a hand blender until completely smooth.  

1. Cut the cocoa pain de Gênes into 3 equal strips of approximately 40 × 20 cm. 
2. Place the first strip into a 40 × 20 cm frame. 
3. Spread half of the Tahitian vanilla mascarpone crémeux evenly over the surface. 
4. Allow the crémeux to set slightly, then spread half of the blackcurrant compote over the top. 
5. Add a second strip of cocoa pain de Gênes and repeat the two layers. 
6. Finish with the third strip of cocoa pain de Gênes. 
7. Freeze until set. 
8. Cut into 19 × 4 cm strips and return to the freezer.  

1. Heat the milk and glucose syrup to 80°C. 
2. Pour the hot mixture over the chocolate and gelatin mass. 
3. Emulsify thoroughly with a hand blender. 
4. Add the cream and blend for around 1 minute. 
5. Refrigerate for at least 6 hours, ideally overnight. 
6. Whip until soft and light, but firm enough to pipe.  

1. Line the moulds with acetate sheets. 
2. Fill the moulds one-third full with the whipped Zestina Madagascar ganache. 
3. Place the prepared frozen insert into the mould, pressing lightly. 
4. Add a little more whipped ganache. 
5. Place the cocoa nib crunch on top and press gently to create a flat base. 
6. Freeze until completely set. 
7. Unmould the yule logs while fully frozen. 
8. On a 17 × 20 cm acetate sheet, pipe the remaining whipped chocolate ganache using a No. 5 nozzle. 
9. Carefully apply the acetate sheet to the yule log and press lightly so the ganache adheres. 
10. Return the log to the freezer.  

Decoration 

Spray with a mixture of: 

• 60% dark chocolate 
• 40% cocoa butter 

to create a velvet finish.