Chocolate Roulade

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

I first met Paul de Bondt and his wife Cecilia in 1996 at the Eurochocolate festival in Perugia. Based in Pisa, he is one of the best chocolatiers and pastry chefs in Tuscany. We spent a weekend teaching together at a cookery school and this is one of his recipes, a classic light chocolatey Genoise sponge that makes the perfect foil to a creamy filling or ganache, and is a lovely celebration cake.