ExpressLog

Dark chocolate mousse - 180 gr

194 g fresh cream
194 g milk
78 g pasteurized egg yolk
39 g sugar
245 g dark chocolate 64%

Crumble - 50 gr

146 g flour
109 g butter
121 g almond powder
121 g sugar
2 g lemon zest

Joconde biscuit - 12 gr

126 g egg whites
150 g sugar (A)
150 g almond powder
48 g flour
2 g corn starch
2 g salt
216 g eggs
30 g sugar (B)
27 g butter

Citrus Cremeux - 220 gr

128 g Orange juice
3 g lime zest
109 g Egg
77 g Sugar
10 g Gelatinous mass
32 g cocoa butter
141 g Butter

Cinnamon ganache - 120 gr

399 g cream
5 Ceylon cinnamon sticks
16 g gelatine mass
80 g White chocolate 34%

Dark chocolate sponge cake - 40 gr

261 g marzipan 50%
79 g unrefined cane sugar (A)
127 g egg yolk
91 g eggs
152 g egg white
79 g unrefined cane sugar (B)
61 g flour
30 g cocoa powder
61 g cocoa mass
61 g butter

Pavoni LB01SB green cocoa butter spray - 20 gr

ExpressLog

Dark chocolate mousse

Prepare a crème anglaise with milk, sugar and pasteurized egg yolks. Cook the mixture at 85° C. Remove from the heat, filter the mixture. Melt the chocolate and add it to the cream. In a separate bowl, whip the cream until soft and incorporate it into the mixture.

Lemon crumble

Mix butter, sugar, lemon zest and almond powder until a smooth mixture is obtained, finally add the sifted flour. Stop when it starts to become crumbly.

Joconde biscuit

Beat the egg whites with the sugar (A) until stiff peaks form. In a separate bowl, beat the eggs with the sugar (B). Mix the two parts thoroughly. Add the sifted flour, salt and starch. Add the melted butter (70° C).

Dark chocolate sponge cake

Melt the butter and cocoa mass. Mix the marzipan with the sugar (A) with a spatula. Slowly add the eggs and yolks, mix and make sure there are no lumps. Beat with the whisk until you obtain a light mixture. Whip the egg whites and sugar (B) until stiff and gently incorporate them into the egg yolks. Add the sifted flour and cocoa powder in three stages. Add the melted butter and cocoa mass gradually. Cover the biscuit with pecans and bake at 190° C for 9 minutes.

Citrus cremeux

Heat the orange juice with the lime zest. Add the egg and sugar. Cook the two mixtures until boiling. Filter the mixture directly over the cocoa butter and gelatin mass. Allow to cool to 35°C. Add the butter in one go and use the hand blender to mix well until completely smooth.

Cinnamon ganache

Add the cinnamon to 1/4 of the cream and leave to infuse cold overnight. The next day, boil the cream, add the gelatin mass to the cream and filter over the chocolate. Add the remaining 3/4 of the cream, using a hand blender to blend in the remaining amount of cream. Leave to cool in the refrigerator for 12 hours and whip until the desired consistency.

Assembly

Inside the KE011 insert mold, place a layer of chocolate sponge cake on top of the crumble and pour in the citrus cremeux. Leave to rest in the refrigerator before adding a first layer of joconde biscuit. Whip up the cinnamon ganache and spread it over the mixture, finally place another layer on top of the joconde biscuit. Break down the preparation. Dress the chocolate mousse in the KE085 Express Log mold and place the interior removed from the KE011 mold inside. Place the KE085 Express Log mold in the blast chiller and after freezing, spray with Pavoni LB01SB green cocoa butter colour.

The products used in this recipe

KE085

LB01SB

KE011