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Black Forest Style Christmas Yule Log
A Christmas yule log inspired by the Black Forest, composed of a cherry gelée insert and dark chocolate mousse enriched with grillotines, all surrounded by vanilla mousse and a cocoa ladyfinger biscuit. Decorated with a chocolate velvet spray and small chocolate trees, this festive creation is both elegant and indulgent.
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Cost Breakdown
Critical Success Points
- • Bring the gelée to a boil
- • Melt the chocolate without burning it
- • Incorporate the whipped cream at 35 °C
- • Cook the custard at 83‑85 °C
- • Freeze the chocolate insert
- • Unmold the insert
- • Add the soaked biscuit
- • Final freezing
- • Apply the velvet spray
Safety Warnings
- • Be careful with boiling liquids (milk, ganache, custard).
- • Use gloves or a thick cloth when handling the frozen mold to avoid burns.
- • The velvet spray contains hot cocoa butter; spray from a safe distance.
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