Milky Chocolate Yule Log


Moist Chocolate Cake
Tegral Satin Moist Cake Chocolate 500
Water 100
Egg 200
Oil 175
Moist Chocolate Cake total 975
Ganache Filling
Belcolade Lait Selection Blocks O3X5/G 200
Cream 200
Hawaiian Coconut 75
Almond Nib 75
Ganache Filling total 550
Caramel Passion Mousse
Passion Fruit Puree 200
Sugar 200
Milk 200
Belcolade Blanc Selection Blocks X605/J 300
Whipping Cream 500
Gelatine 18
Caramel Passion Mousse total 1418
Miroir Glassage Neutre 200
Sublimo 200
Brown Colouring Q.S.
Glaze total 400

Working Method

Moist Chocolate Cake
  • Mix all together at medium speed for 3 minutes. Bake at 180°C for about 13 minutes.

Caramel Passion Mousse
  • Soak gelantine with water for 5 minutes.
  • Semi whip the cream.
  • Cook sugar to caramel.
  • Boil the passion fruit puree and add into caramel base.
  • Warm milk and add in Belcolade Blanc Selection to make a ganache.
  • Add the caramel base into chocolate ganache base. Lastly fold the cream into mixture.

  • Mix and warm the glaze at 45°C and cool to 35°C-37°C before use.

Recipe Complexity

Complexity level:  


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