Make a crème anglaise and pour onto the chocolate to create an emulsion. Cool the chocolate mixture and fold in the lightly whipped cream.
and once cooled cut rectangles of 50 cm long, by 6.5 cm wide for the base of the finishing.
Warm the cream to infuse the vanilla, add the icing sugar and finish with the gelatin. Leave to set for 12 hours in the refrigerator.
Melt the chocolate at 45°C and add the praline, hazelnut paste and fold in the feuilletine.
Spread out in between two baking sheets to have a regular thickness. Cut rectangles 50 cm by 6.5 cm.
Cook the puree with the sugar to 105°C, set aside for the finishing.
Heat the cream, glaze, water and soaked gelatin to 45°C and add the sugar. Boil for 1 minute and pour onto the glucose, cocoa butter, the colorant and use the glaze at 30-23°C.
Heat all of the ingredients to 45°C and spray onto the Christmas trees and bands out of the freezer to have a nice velvet effect.
Make a ganache with the chocolate and the cream and finish at 45°C with the neutral glaze. Add the gold leaves and mix with a hand mixer.
Pour the chocolate mousse into log moulds. On the sponge spread the raspberry confit and pipe lengths of chantilly, placing fresh raspberries into the chantilly. Close with a second sponge and smoothen with the chocolate mousse, finishing with the crunch. After the log is frozen, pour the dark glaze on the top and place onto a cake board. Glaze the spheres with the red glaze and place onto the top of the glazed log.
Spread tempered chocolate onto acetate sheets and cut pout two Christmas trees. Do not forget the two bands on the sides of the logs as well. After the chocolate has crystallised, place the elements in the freezer to be sprayed.
The idea came when brainstorming ideas from the Christmas spirit. The idea was to represent a Christmas tree and its decorations.
The shape of a Christmas tree with its famous red balls. We added flakes of chcoolate to intensify the festive spirit of Christmas.
We decided to stay true to traditional flavours of a yule log by combining the sweetness of vanilla the warmness of chocolate while adding notes of raspberry and praline.
Take care when touching the chocolate decoration before decorating the finished product.