The recipe for the chocolate roll by Olivier LAINÉ, chef at the Ritz School
Discover the secret to an irresistible chocolate roll from chef Olivier LAINÉ at the Ritz School. Perfect for impressing guests, this recipe uses a silicone mould and features a crunchy center....
Ingredients
- 200g of 35% Whipping Cream
- 5 Vanilla Pods
- 10g of Gelatin Mass
- 100g of Opalys White Chocolate, 33%
- 1g of Granulated Sugar
- 154.6g of Egg Whites
- 5g of Egg Yolks
- 33g of Cocoa Powder
- 9g of Cornstarch
- 9g of Grape Seed Oil
- 10.9g of Tannea 40% Milk Chocolate
- 9g of 50g Feuilletine
- 9g of Roasted Crushed Hazelnuts
- 9g of Pine Nuts
- 10.9g of Chopped Almonds
- 8.8g of Cocoa Nibs
- 76.6g of Hazelnut Praline
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