Recipe of the month

TROPICAL CHOCOLATE LOG

CROUSTILLANT COCO

• Raw “unrefined” sugar 50 g
• Flour 50 g
• Desiccated coconut 50 g
• Butter 40 g

Mix ingredients with paddle in mixer. Spread to 2 mm thick and bake at 160°C for approximately 28 minutes.

ALMOND SPONGE

• Almond powder 190 g
• Icing sugar 100 g
• Invert sugar 90 g
• Flour 50 g
• Eggs 250 g
• Butter, melted 40 g
• Egg whites 150 g
• Caster sugar 25 g

Whisk almond powder, icing sugar, invert sugar, flour with eggs. At the same time, whip whites with sugar. Add melted butter into previous egg mixture and finish by folding meringue. Pour onto trays and bake at 200°C for 8 minutes.

SOAKING SYRUP

• Caster sugar 100 g
• Water 100 g
• Rum 30 g

Boil sugar with water. Add rum.

TROPICAL COMPOTE

• Yuzu puree 11 g
• Mango puree 92 g
• Vanilla bean 1 piece
• Passionfruit puree 30 g
• Invert sugar 24 g
• Caster sugar 10 g
• Pectin NH 4.5 g
• Fresh mango 280 g

Heat purees with vanilla bean to 40°C. Mix sugar with pectin and bring to boil. Blend before adding pieces of fresh mango.

MILK CHOCOLATE WHIPPED GANACHE

• Cream 35% fat 500 g
• Milk chocolate 526 g
• Cream 35% fat 250 g

Heat 500 g cream to 60°C before pouring onto milk chocolate. Emulsify with hand blender and add 250 g remaining cream. Refrigerate for assembly.