Yule of three chocolates

How to prepare three chocolate, wood

Here is another 100% chocolate log formula, where you will discover drain chocolate as mousse, velvety white chocolate and dim chocolate in a ganache. The "choco fanatic" won't help it 

I made my log a form configuration, improved on the sides and empty on the best to have the capacity to pour a ganache, coulis, caramel ... I think that its chic and this permits to make logs somewhat not quite the same as that in a straightforward canal. You can discover this form on the online shop "MagasinDuChef.com" by clicking here (at the cost it costs you don't deny, and you can without much of a stretch cut the shape of the size you need, as far as concerns me 30cm auto 50 it was a little enormous ^) and additionally the chocolate velvet shower that I used to cover the log (I'm a devotee of these bombs!), Click there. 

Yet, in the event that you are not prepared, arrangements are accessible to you toward the finish of formula to cover your log 

For design, leave space for your creative energy! 

Here I made straightforward with chocolate chips, silver balls and meringues. 

What's more, we keep in mind that for the acknowledgment of this sort of log, one takes a little heretofore to have the capacity to solidify the embed then the log and enable time for it to defrost ... 2d to the progress is great! So regardless you have time for Christmas 

fixings: 

(for a log of 30cm) 

For the wipe cake: 

• 1 egg 
• 40g of sugar 
• 40g flour 

For the rich white chocolate embed: 

• 100g of entire fluid cream 
• 1 egg yolk 
• 10g of sugar 
• 100g of white chocolate 
• 1/2 sheet of gelatin 

For drain chocolate mousse: 

• 200g drain chocolate 
• 5cl of drain 
• 25cl of entire fluid cream 
• 1/2 sheet of gelatin 

For dull chocolate ganache: 

• 50g of dull chocolate 55% 
• 40g of entire fluid cream 

Readiness: 

From the rich white chocolate embed: (to be set up ahead of time) 

Step 1

Place the half-sheet of gelatin to mellow in icy water. 

Step 2

Liquefy the white chocolate in a bain marie. 

Step 3

Warmth cream until the point that initially bubble. 

Step 4

Whip the yolk with the sugar until the point that it is foam, pour a large portion of the cream on the blend, at that point blend in the container with whatever is left of the cream. 

Step 5

Place on low warmth and let the blend thicken while mixing, concerning a custard. Expel from warm, include gelatin and blend. 

Step 6

Pour the cream on the chocolate in two bits, blend by round movement in the inside to make an emulsion. Once the arrangement is smooth and homogeneous, empty it into the embed shape. 

Step 7

Place in the cooler 4 hours least. 

From the genoise: 

Step 1

Preheat broiler to 180 ° C. 

Step 2

Isolate the white from the egg yolk. Whisk the yolk with the sugar and speed for 5 minutes. Collect the white in firm snow and fuse them delicately into the yellow. 

Step 3

Sifter the flour and join it in rain and tenderly to the past readiness not to remove the air. 

Step 4

Spread on a plate secured with heating paper, taking consideration to acquire a length somewhat longer than the shape. The cake is spread finely as it will swell by heating. 

Step 5

Prepare for 10 to 15 minutes. 

Step 6

Let cool and detail the wipe cake into a rectangle somewhat littler than the extent of the drain. 

From mousse to drain chocolate: 

Step 1

Place the half-sheet of gelatin to mellow in chilly water. 

Step 2

Liquefy the drain chocolate in a bain marie. In parallel heat the drain to the point of boiling, out of the fire fuse the crushed gelatin at that point blend. 

Step 3

Pour the bubbling milk over the liquefied chocolate while mixing and permit to cool. 

Step 4

Whip the cream into whipped cream and afterward consolidate it in 3 times and carefully with the chocolate chilled. 

Establishment of the log: (is done topsy turvy) 

Step 1

Empty portion of the froth into the drain, at that point put the solidified embed gently squeezing with a specific end goal to raise a little froth on the sides, at that point pour the other portion of froth, smooth and place the wipe cake on top by clinging to the froth. 

Step 2

Place in the cooler overnight (no less than 6 hours). 

From the ganache: 

Step 1

Convey the cream to the bubble and empty over the chocolate into pieces, hold up 2 minutes as the chocolate melts and speed in the focal point of the holder, when the surface is well chocolate whipped to the edge in order to get a smooth ganache. Let cool. 

wraps up: 

Step 1

Cover the log with a chocolate velvet splash for a chic impact (following the directions on the bombs). 

Step 2

Convey the ganache in the empty band accommodated this reason by utilizing a little spatula to smooth. 

Step 3

Place in the cooler no less than 6 hours for the log to defrost tenderly. 

Step 4

Enhance as you wish. As far as it matters for me a few shavings of dull chocolate, little meringues and silver balls for the side "party". 

On the off chance that you don't have a log shape like mine, yet a straightforward canal, you have three alternatives to cover the log. 

- Either you cover it just with velvet bomb, it will make a log with the two chocolates. 

- Either you cover the entire log with a ganache (multiplying amounts), as here - clic- 

- Either you influence a lustrous chocolate to coat following my formula by clicking there (what I prompt on the off chance that you have just a basic drain to keep the 3 unique chocolates and a more worked visual).