Crispy dark chocolate 120g. Per items
Add the praline to the melted chocolate. Stir in the feuillantine and mix. Spread then reserve in the refrigerator.
Ruby raspberry chocolate log
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Recipe
Download recipeCrispy dark chocolate 120g. Per items
- Pralin almond/hazelnut 50% 225g
- Red yoka 66% 45g
- Feullantine 90g
- Totaal 360g
Dark chocolate cake 120g.Per items
- Almond powder 68g
- Sugar 60g
- Corn starch 12g
- Salt 1g
- Baking powder 2g
- Eggs 90g
- Milk 81g
- Cocoa mass Red Yoka 66% 46g
- Totaal 360g
Dark chocolate cake 120g.Per items
Mix the almond powder, the sugar, the corn starch, salt and baking powder. Add the eggs and mix. Heat the milk to a simmer. Emulsify with a whisk by pouring over the chocolate. Add the ganache to the powder. Use immediately or set aside at 4°C.
Raspberry confit 170g.Per items
- Raspberry puree 400g
- Sugar 80g
- Potato Starch 15g
- Gelatin 8g
- Lime puree 10g
- Totaal 513g
Raspberry confit 170g.Per items
Mix half oh the fruit puree with the gelatin and leave to hydrate for a least 30 minutes. Combine the sugar, starch. Pour the remaining half of the fruit puree and trhe lime puree into a saucepan. Add the sugar and starch mixture and blend. Bring to the boil, stirring constantly. Remove from the heat, add the gelled fruit purée mixture and blend again. Use imediately or refrigerate at 4°C.
Dark chocolate mousse 350g. Per items
- Milk 205g
- Glucose 43g
- Yolk eggs 43g
- Cream 454g
- Red Yoka 66% 305g
- Totaal 1050g
Dark chocolate mousse 350g. Per items
Bring the milk and glucose to a boil, pour over the yolks. Cook at 84°C. Emulsify with a maryse, gradually pouring over the chocolate. Mix intensely. Add the frothy whipped cream to the mixture at 47°C. Use immediately and freeze.
Dark chocolate glaze
- Neutral glaze 300g
- Water 30g
- Dark chocolate 70g
- Totaal 400g
Dark chocolate glaze
Bring the neutral glaze to a boil, water then pour over the chocolate. Mix then use at 80°C.
Assembly, layout and finishing
- Make the ends of the logs with shortbread dough, spray in red then place the decoration new santa or reindeer red nose face Dobla.
- Make the dark chocolate biscuit then bake at 165°C for 15 minutes. Poach the raspberry confit on the biscuit then freeze everything. Make the dark chocolate mousse then drip into the molds, place the raspberry/biscuit confit insert then the crispy dark chocolate and freeze the logs using a gun then place the Santa new and Reindeer red nose face decoration on the log with a small Christmas ball and the ends of the logs.
- The Dobla touch is the Santa new and Reindeer red nose face to enhance the flavors and colors and brings a touch of elegance to your log for the festivities.