• en
    • fr

- Annecy Chocolate log-

Méthodes

For 6 servings

 

Composition

 

  • Cocoa biscuit
  • Amaretto soaking
  • Annecy chocolate (by Agnellet*) mousse
  • Chocolate icing

 

* Black chocolate 71% cocoa with floral and woody notes, a mix between beans from Mexico, Madagascar and Dughana, selected by the pastry chef and sold in his boutiques of Annecy and La Clusaz.

 

Cocoa biscuit

 

  • 50g egg yolk
  • 125g complete egg
  • 140g caster sugar (125g + 15g)
  • 75g egg white
  • 25g pure cocoa powder
  • 38g flour

 

Raise 50g of egg yolk, 125g of eggs and 125g of caster sugar with a whip to triple the original volume.

At the same time, raise 75g of eggs with the remaining 15g of sugar.

Delicately incorporate the two mixes and add the cocoa and the flour with a spatula.

Spread the biscuit on a 30cm x 20cm baking plate covered with a sheet of baking paper.

Bake in the oven at 230°C for approximately 6 minutes and leave to cool.

 

Amaretto soaking

 

  • 18g sugar
  • 50g water
  • 15g amaretto

 

Create a syrup with the sugar and the water.

Once the sugar is dissolved, take away from the heat and add the amaretto.

Soak the biscuit with a brush and about 75g of syrup.

Put away.

 

 

Annecy chocolate mousse

 

  • 93g cream 35% fat
  • 120g Annecy chocolate® (71% cocoa)
  • 140g whipped cream

 

Bring 93g of cream to a boil and add the crushed black chocolate.

Stir the ganache gently.

Leave to cool down to 31°C and delicately add the whipped cream.

Use immediately.

 

Chocolate icing

 

  • 200g milk
  • 350g cream 35% fat
  • 190g chestnut honey
  • 450g Annecy chocolate® (71% cocoa)
  • 100g butter

 

Bring the milk, the cream and the honey to a boil.

Chop the chocolate and pour the boiling liquid on top.

Mix thoroughly and leave to cool down to 35°C.
Incorporate the butter and mix.

Use immediately.

 

Setting

 

  • A few chips or thin leaves of black chocolate for the décor.

 

Collect 350g of chocolate mousse and spread it on the biscuit before rolling it delicately.

Put away in the refrigerator for approximately 2 hours, to let the mousse get firm.

 

Set the log on a baking grid and pour the icing in one go.

Leave to cool for 30 minutes.

Finish by decorating with a few chips of chocolate, which you will arrange diagonally.

 

Taste  at room temperature.

 

Member author
Patrick AGNELLET

Based just a stone’s throw from Lake Annecy, in a shop known for its daring, refined architecture, Patrick Agnellet invites you to explore his delicious and original world. A devotee of his home region, he will introduce you to all his surprising and unexpected creations. His chocolates with th [...]

Read more
X
- Enter Your Location -
- or -