Frédéric Bau, École du Grand Chocolat Valrhona

Jasmine Truffle Logs

Name: Jasmine Truffle Logs
Prep time: 1 h
Total time: 1 h
Yield: Serves 6–8
Ingredients: 5 tablespoons (2 ½ oz./70 g) butter, diced; 10 ½ oz. (300 g) bittersweet chocolate, 70 percent cocoa; Lemon-yellow powdered food coloring; 1 ½ cups (7 oz./200 g) confectioners’ sugar; 1 cup plus scant ½ cup (350 ml) whipping cream; 3 tablespoons (2 ¼ oz./65 g) glucose syrup; 11 ¾ oz. (335 g) bittersweet chocolate, 70 percent cocoa; A little 60° alcohol; 1 cup (7 oz./200 g) sugar; ⅔ oz. (20 g) jasmine tea leaves; 3 unwaxed lemons

Preparation info

Serves
6–8

Difficulty
Complex
Ready in
1 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Lemon sugar

3 unwaxed lemons
1 ½ cups (7 oz./200 g

Microwave
Gluten-free
Confectionery
Chocolate
Vegetarian

Method

Two days ahead, prepare the lemon sugar. Remove the zest* of the three lemons. Cut it into fine dice or grate*, and mix thoroughly with the sugar. Spread the mixture out on a baking sheet to dry out.

Prepare the colored sugar and infuse the cream with the jasmine tea. Dilute the yellow powdered food coloring with a little 60° alcohol and use it to color the granulated sugar. Mix well an