Epicea (trendy chocolate logs) recipe

Ingredients

• 400 g orange marmalade and
• 400 g sweet chestnut honey
• 160 g glucose
• 110 g rye flour
• 100 g strong white flour
• 60 g corn starch
• 25 g baking powder
• 25 g brown sugar
• 200 g eggs
• 10 g salt
• 175 g milk
• 3 g star anise
• 3 g ground cinnamon
• 1.5 g mixed spice
• 160 g soft warm butter
• 500 g eggs
• 155 g invert sugar
• 250 g caster sugar
• 155 g ground almonds
• 245 g T55 white flour
• 50 g ground cocoa powder
• 15 g baking powder
• 305 g 35% whipped cream
• 165 g clarified butter
• 160 g Dark chocolate Pure Origine Cuba 70%c

• 65 g egg yolks
• 25 g sugar
• 145 g milk
• 145 g 35% single cream
• 410 g Dark chocolate Pure Origine Cuba 70%
• 565 g 35% whipped cream
• 205 g milk
• 205 g 35% whipped cream
• 85 g egg yolks
• 40 g sugar
• 105 g Dark chocolate Pure Origine Mexique 66%
• 105 g Dark chocolate Pure Origine Cuba 70%

• 335 g oranges
• 15 g water
• 4 g citric acid
• 7 g pectin 805
• 65 g sugar
• 170 g sugar
• 490 g milk
• 490 g single cream
• 200 g egg yolks
• 100 g sugar
• 21 g powdered gelatine
• 130 g water
• 425 g gingerbread off-cuts
• 850 g whipped cream
• 1,490 g sugar
• 1,490 g whipped cream
• 425 g syrup at 30°C
• 595 g Blanc Satin TM White Chocolate
• 595 g Dark Chocolate Pure Origine Mexique 66%
• 50 g powdered gelatine
• 300 g water

Gingerbread Biscuit
1. For a 60 x 40 cm biscuit sheet.
2. Mix together all the ingredients, pour onto a non-stick baking mat with a surrounding 60 x 40 cm stainless steel frame.
3. Cook for 30 minutes at 160°C.
4. Using a 65 mm biscuit cutter, cut out rounds of gingerbread and keep the off-cuts for the cream with gingerbread.
Origine Cuba Dark Chocolate Biscuit
5. For a 60 x 40 cm slab.
6. In the mixer bowl, using the flat beater, whisk the eggs, invert sugar and caster sugar without without adding too much air to the mixture.
7. Add the powdered almonds and the remaining dry ingredients then add the warmed whipping cream.
8. Heat the butter and chocolate in a bainmarie at 45°C.
9. Pour into the mixture.
10. Pour into a 60 x 40 cm frame onto a nonstick baking mat and cook for 14 minutes at 160°C.
Origine Cuba Dark Chocolate Mousse
11. Mix the first four ingredients and cook the custard at 82.5°C, pour onto the chocolate and whisk the mixture: the temperature should be at 42°C.
12. Add a third of the whipped cream to start mixing, then pour in the remainder.dowel from one point to the other and secure with a little water. Remove the dowel and place on a pasta drying rack.
13. To cook the pasta, cook in seasoned boiling water for 3 minutes until tender. Refresh and store till later.
Origine Mexique and Cuba Dark Chocolate Cream
14. Make a custard with the first four ingredients then add the chocolates and mix.
Orange Marmalade
15. Crush the oranges, add the water, then the citric acid, pectin and 65 g sugar.
16. Bring to a boil, add the second batch of sugar and bring to a boil again.
Cream with Gingerbread
17. Boil the milk and cream. Mix the yolks with the sugar then pour into the milk.
18. Cook at 82°C to make a custard (crème anglaise) then immediately remove from the heat to stop cooking.
19. Add the gelatine and gingerbread.
20. Mix everything together and fold through the whipped cream.
Caramel Glazing
21. Heat the dry sugar, deglaze with the cream and the warm syrup, pour over the couverture chocolate Pistoles and add the gelatine.
22. Mix everything together and chill to 28/30°C.