Épicéa

Name: Épicéa
Yield: Makes 10 Logs for 6 People
Ingredients: Origine Cuba Dark chocolate mousse; 7 g pectin 805; 65 g sugar; 170 g sugar; 490 g milk; 490 g single cream; 50 g ground cocoa powder; 245 g T55 white flour; 250 g caster sugar; 155 g ground almonds; 15 g baking powder; Gingerbread biscuit; Origine Cuba Dark chocolate biscuit; 25 g sugar; 130 g water; 160 g glucose; 595 g Blanc Satin TM White Chocolate; 21 g powdered gelatine; 200 g egg yolks; 175 g milk; 305 g 35% whipped cream; 100 g strong white flour; 595 g Dark Chocolate Pure Origine Mexique 66%; 50 g powdered gelatine; 3 g ground cinnamon; 4 g citric acid; 60 g corn starch; 3 g star anise; 205 g 35% whipped cream; 205 g milk

Trendy Chocolate Logs

Preparation info

Makes
6
Logs for People

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Composition

Gingerbread biscuit
Origine Cuba Dark chocolate biscuit
Origine Cuba Dark chocolate mousse
Origine Mexique and Cuba Dark chocolate cream

Dessert
Cake
Vegetarian

Method

Gingerbread Biscuit

For a 60 × 40cm biscuit sheet.

Mix together all the ingredients, pour onto a non-stick baking mat with a surrounding 60 × 40cm stainless steel frame.
Cook for 30 minutes at 160°C.
Using a 65mm biscuit cutter, cut out rounds of gingerbread and keep the off-cuts for the crea