Milky Chocolate Yule Log


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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