Valrhona Triple Chocolate Yule Log
Layers of rich dark, milk, and white chocolate mousse are combined with a sponge cake and a crunchy hazelnut praline for the ultimate dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at worldwidechocolate.com.
Cooking tools:
- Yule log mold
- Hand mixer
- Kitchen scale
- Sifter
- Double boiler
- Cooling rack
- Offset spatula
- Oven
- Freezer
- Refrigerator
- Mixing bowl
- Saucepan
- Whisk
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spatula
- Measuring cup
- Serving platter
Ingredients
- 225 g Eggs
- 75 g Honey
- 120 g Caster sugar
- 75 g Finely ground almonds
- 120 g Plain flour
- 25 g Valrhona Dutched Cocoa Powder
- 7,5 g Baking powder
- 120 g Whipping cream 35%
- 75 g Melted butter
- 25 g Rum
- 45 g Valrhona Caraïbe 66% Dark Couverture Chocolate Feves
- 1 Gelatine sheet
- 150 g Valrhona Ivoire 35% White Couverture Chocolate Feves
- 75 g Milk
- 150 g Whipping cream 35%
- 105 g Valrhona Jivara 40% Milk Couverture Chocolate Feves
- 90 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
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