Chocolate and Raspberry Log
An elegant and delicious log that combines the sweetness of milk chocolate and white chocolate with the tangy freshness of raspberries. Perfect for parties, it combines textures and flavors for an irresistible dessert.
Ingredients
Raspberry insert:
– 200 g raspberry puree
– 50 g sugar
– 5 g NH pectin coating
Cocoa sponge cake:
– 2 eggs
– 50 g sugar
– 15 g flour
– 15 g bitter cocoa
Croccante pralina:
– 15 g of cioccolato al latte
– 50 g of praline
– 35 g of pizza frittelle
Mousse al cioccolato bianco:
– 75 g of cioccolato bianco
– 55 g of latte
– 2 g of gelatina
– 105 g of panna liquida
Mousse al cioccolato al latte:
– 75 g of cioccolato al latte
– 55 g of latte
– 2 g of gelatina
– 105 g of panna liquida
Rocher icing:
– 500 g milk chocolate
– 140 g grapeseed oil
– 175 g chopped almonds
Preparation
1. Raspberry insert
Mix 50 g sugar with 5 g pectin. Bring 200 g raspberry puree to the boil, add the sugar/pectin mixture, whisking vigorously, and continue to boil for 1 minute. Pour into a mold and freeze for 2 hours.
2. Cocoa sponge cake
Preheat the oven to 180°C. Beat 2 eggs with 50 g of sugar until the mixture becomes white. Gently add 15 g of flour and 15 g of sifted cocoa. Spread into a greased mold and bake for 10 minutes. Leave to cool, unmold and cut.
3. Crunchy praline
Melt 15 g of milk chocolate. Add 50 g of praline and mix. Crumble 35 g of pancakes and add them. Spread the crunchy mixture on the sponge cake and freeze.
4. White chocolate mousse
Rehydrate 2 g of gelatine in 10 g of water. Melt 75 g of white chocolate. Heat 55 g of milk, add the gelatine and add it to the melted chocolate in three times. Leave to cool to 30°C. Gently fold in 105 g of whipped cream. Pour into a log-shaped mould, place the raspberry insert and freeze.
5. Milk Chocolate Mousse
Repeat the previous procedure with 75 g of milk chocolate. Pour the white chocolate mousse, add the sponge cake and leave in the freezer overnight.
6. Rocher Frosting
Toast 175 g of almonds in the oven at 170°C for 10 minutes. Melt 500 g of milk chocolate, add 140 g of grapeseed oil and the almonds. Cool to 30°C. Place the log in ice and let it solidify.
7. Decoration
Add fresh fruit, chocolate chips or whipped cream to taste. See less
