Filled chocolate log

Name: Filled chocolate log
Ingredients: 150 g Soft butter; 150 g Icing sugar; 120 g Sifted flour; 150 g Egg white; 30 g cocoa powder; 300 g Cream 35%; 240 g milk chocolate; 3 g leaf gelatin; 240 g Cream 35%; relief mat tree bark; 120 g Dark chocolate (66–70%); 50 g chopped hazelnuts; 100 g Almond powder; basil moss; 35 g chocolate cream liqueur; 2 units.eetlepel cacao nibs; 30 g Flour; 100 g Fine sugar; about 10 leaves of fresh basil; honey cress; 400 g Egg white; Creme de la Creme Gold choc & pecan ice cream

This dish consists of: chocolate log, mousse of chocolate liqueur, chocolate cream, basil moss, and assembly with Creme de la Creme Gold choc & pecan ice cream.

Chocolate & Banyuls is a 'proven good wine-food combination.' Our wine tip: Cave L’Étoile Banyuls Doré Languedoc - France (8270713).

Ingredients

150gSoft butter

150gIcing sugar

120gSifted flour

150gEgg white

relief mat tree bark

120gDark chocolate (66–70%)

35gchocolate cream liqueur

30gcocoa powder

300gCream 35%

240gmilk chocolate

3gleaf gelatin

240gCream 35%

50gchopped hazelnuts

basil moss

2units.eetlepelcacao nibs

100gAlmond powder

30gFlour

100gFine sugar

about 10 leaves of fresh basil

400gEgg white

honey cress

Creme de la Creme Gold choc & pecan ice cream

Preparation

Mix all ingredients in the food processor.
Then spread (in a covering layer) over the mat.
Bake at 170°C for about 6 to 8 minutes.
Immediately shape into a hollow log.
Store well-sealed in a container.

Heat the cream and liqueur and dissolve the soaked gelatin in it.
Pour this over the chocolate and mix well to form an emulsion.
Let cool and set.
Whip the mousse until airy before use.
Put the mousse in a piping bag

Heat the cream and mix in the milk chocolate.
Add the chopped hazelnuts and cocoa nibs and mix well.
Let cool and put it in a piping bag.

Put all the ingredients, except the egg white, in the food processor and blend well so the basil is finely chopped.
While blending, add the egg white and let everything mix well.
Strain the mixture and transfer to a siphon.
Charge with two cartridges.
Let it 'set' for an hour and then pipe the mixture into cardboard cups until ¾ full.
Place in a microwave and bake on full power for about 35 seconds.
Let cool completely.
Remove the airy cake from the cups and tear into small pieces.

Pipe a line of the chocolate cream onto a plate.
Place several scoops of ice cream on top.
Pipe some of the chocolate mousse in between.
Lay the log over it so that everything is covered.
Pipe small dots of mousse on the log and 'stick' the moss and honey cress on them.