TRIPLE CHOCOLATE LOG

01

CHOCOLATE CAKE

2 WHOLE EGGS
40g HONEY
60g CASTER SUGAR
35g GROUND ALMONDS
70ml FRESH CREAM
70g CAKE FLOUR
4g BAKING POWDER
10g COCOA POWDER
40g MELTED BUTTER
30g CARAÏBE 66%

Mix the eggs, the honey and the caster sugar.
Add the powdered almonds, the sieved flour, cocoa powder and baking powder.
Pour in the fresh cream, the melted butter and then the melted dark chocolate.
Pour the mixture into a log tin and cook in a 180°C (thermostat 6) / 356°F oven for around 15 minutes.

02

DARK CHOCOLATE MOUSSE

60g CARAÏBE 66%
1/2 SHEET GELATIN
52g MILK
105g WHIPPING CREAM 35%

Soften the gelatin in cold water.
Melt the dark, milk or white chocolate in a bain-marie or in a low-set microwave oven, stirring regularly.

Bring the milk to the boil, then add the gelatin, press-dried if need-be.
Stir to melt the gelatin completely, then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture.
Pour in the rest of the liquid making sure consistency remains the same throughout.
The mixture must always be tepid.
Whip the cream to make a chantilly, which should be a little bit liquid.
Incorporate the chocolate with the whipped cream.

03

WHITE CHOCOLATE MOUSSE

100g IVOIRE 35%
1/2 SHEET GELATIN
50ml MILK
100ml WHIPPING CREAM 35%

Soften the gelatin in cold water.
Melt the dark, milk or white chocolate in a bain-marie or in a low-set microwave oven, stirring regularly.

Bring the milk to the boil, then add the gelatin, press-dried if need-be.
Stir to melt the gelatin completely, then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture.
Pour in the rest of the liquid making sure consistency remains the same throughout.
The mixture must always be tepid.
Whip the cream to make a chantilly, which should be a little bit liquid.
Incorporate the chocolate with the whipped cream.

04

MILK CHOCOLATE MOUSSE

80g JIVARA 40%
1/2 SHEET GELATIN
50g MILK
100g WHIPPING CREAM 35%

Soften the gelatin in cold water.
Melt the dark, milk or white chocolate in a bain-marie or in a low-set microwave oven, stirring regularly.

Bring the milk to the boil, then add the gelatin, press-dried if need-be.
Stir to melt the gelatin completely, then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture.
Pour in the rest of the liquid making sure consistency remains the same throughout.
The mixture must always be tepid.
Whip the cream to make a chantilly, which should be a little bit liquid.
Incorporate the chocolate with the whipped cream.

TIP:

Recipe Step by Step

CHOCOLATE CAKE

DARK CHOCOLATE MOUSSE

WHITE CHOCOLATE MOUSSE

MILK CHOCOLATE MOUSSE

Assembly and finishing

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