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Gourmet
Triple chocolate yule log
Made with Cooking Range Ivoire 35% white chocolate
An original l’École Gourmet Valrhona recipe
4 stepsServes 6
Recipe Step by Step
01
CHOCOLATE BISCUIT
- 225 g Eggs
- 75 g Honey
- 120 g Caster sugar
- 75 g Finely ground almonds
- 120 g Plain flour
- 25 g COCOA POWDER
- 7,5 g Baking powder
- 120 g Whipping cream 35%
- 75 g Melted butter
- 25 g Rum
- 45 g CARAÏBE 66%
Mix together the eggs, honey and sugar. Sift together the almond flour, flour, COCOA POWDER and baking powder, then add to the first mixture. Incorporate the cream and melted butter. Add the rum followed by the melted CARAÏBE 66%. Pour the mixture out
into a baking tray lined with baking paper and bake in a pre-heated oven at 355°F (180°C) for approx. 15 minutes. Once the biscuit is baked and cooled, cut to your preferred size.
into a baking tray lined with baking paper and bake in a pre-heated oven at 355°F (180°C) for approx. 15 minutes. Once the biscuit is baked and cooled, cut to your preferred size.
02
WHITE CHOCOLATE MOUSSE
- 1 Gelatine sheet
- 150 g IVOIRE 35%
- 75 g Milk
- 150 g Whipping cream 35%
Rehydrate the gelatine in cold water. Melt the IVOIRE 35% in a bain-marie or on a very low heat in the microwave, stirring very regularly all the while. Bring the milk to a boil and add in the gelatine. Stir until the gelatine melts. Combine one third of this liquid with the chocolate until a smooth, glossy, elastic mixture forms. Mix in the remaining liquid, carefully maintaining the texture. Your mixture should stay lukewarm all the while. Whip the cream until it is stiff and airy. Incorporate the ganache into the whipped cream.
03
MILK CHOCOLATE MOUSSE
- 1 Gelatine sheet
- 105 g JIVARA 40%
- 75 g Milk
- 150 g Whipping cream 35%
Follow the same steps as for the white chocolate mousse, but with JIVARA 40%.
04
DARK CHOCOLATE MOUSSE
- 1 Gelatine sheet
- 90 g GUANAJA 70%
- 75 g Milk
- 150 g Whipping cream 35%
Follow the same steps as for the white chocolate mousse, but with GUANAJA 70%.
Assembly and finishing
Make the biscuit and leave to cool.
Cut into rectangles of the same size as your yule log mould.
Make the IVOIRE 35% mousse and pour into your yule log mold.
Place in the freezer until the mousse is completely frozen.
Make the JIVARA 40% mousse and pour over the IVOIRE 35% mousse, then put the log back in the freezer until completely frozen.
Lastly, make the GUANAJA 70% mousse and layer into your yule log.
Lay the biscuit over the top and freeze.
Once the yule log is completely frozen, turn out, decorate and leave to defrost for at least 6 hours in the refrigerator.
Serve this yule log straight out of the refrigerator – There is no need to get it out in advance, as chilling helps to develop its many aromas.