ORIADO 60% YULE LOG

INSTRUCTIONS

• Manually beat the egg yolks and eggs with the larger quantity of sugar with a hand mixer. 
• Whip the egg whites and add the remaining sugar. Combine the whipped egg whites with the first mixture and finally fold in the flour and sifted cocoa powder.
• Spread the mixture evenly onto a silicone mat and bake at 230 °C (446°F) for around six minutes in a fan oven.

Chocolate Liqueur Feeding Syrup:

• Make a syrup with the water, sugar and the split and scraped vanilla bean.
• When the syrup is cool, add the chocolate liqueur.

• Bring the smaller quantity of cream to boil with the honey. 
• Slowly pour the boiling mixture onto the partially-melted couverture, blending to create a glossy mixture with a certain elasticity, signifying the start of the emulsion process. 
• Take care to preserve this texture throughout, gradually adding the liquid. Process to perfect the emulsion. Add the remaining cold cream and leave to set in the refrigerator overnight or for a minimum of three hours.

ORIADO Classic Ganache:

• *Chef’s tip: bring out the best in your yule-log by adding one more texture with this ORIADO classic ganache.
• Add the honey to the cream and bring to boil.
• Slowly pour the boiling mixture onto the melted couverture, blending to create a glossy mixture with a certain elasticity, signifying the start of the emulsion process. Take care to preserve this texture throughout, gradually adding the liquid. Process to perfect the emulsion.