SOFT CHOCOLATE SPONGE

1. In a medium sauce pan bring the cream into the boil, pour on the chocolate to make a ganache.
2. Heat the whole eggs, yolks, invert sugar and glucose at 60°C in bain marie.
3. Whisk in mixing machine.
4. Incorporate the mixture in to the ganache, add the sifted flour, spread in baking tray lined with baking paper, bake at 180°C in convection oven for 10 to 12 min.

CRUNCHY HAZELNUT PRALINE

1. Melt Jivara 40% chocolate.
2. Remove and mix the praline with melted chocolate, add the éclat’s d’or and roasted nuts and mix.

SALTED CARAMEL

1. Remove 20 g from the 220 g sugar and mix with pectin.
2. Incoporate the pectin and sugar mix into the cold cream, bring the cream to the boil with scraped vanilla pod.
3. Make the caramel with cream, let cool at 50°C.
4. Incorporate the salted butter and the salt.
5. Keep in the chiller.

BAVARIAN CREAM

1. Hydrate the gelatine with the cold water. Heat the milk, cream and vanilla pod.
2. In a mixing bowl whiten the egg yolks and the sugar.
3. Boil the milk and cream and pour on the sugar and yolk mixture and mix it well.
4. Add the gelatin. Let it cool and incorporate with whipped cream.
5. Pipe 300 g bavarian cream into a mini log mold (as a inserts) and freeze.

CARAÏBE MOUSSE

1. In saucepan boil the milk and cream, and mix yolk and sugar then pour into the milk mixture, cooked until 85°C.
2. Pour the hot mixture into the chocolate. Mix with whipped cream carefully.

CHOCOLATE SPRAY MIXTURE

1. Melt the chocolate Caraïbe 66% and cocoa butter, keep the temperature at 35°C, strain through a fine sieve, pour into the spray machine.

MERINGUE

1. In a mixing machine, whisk the egg whites into peaks, add the sugar slowly and stiffen the whites until the meringue is firm.
2. Add the icing sugar, using piping bag with round nozzle, pipe desired size on baking tray lined with baking paper, bake at 100°C for 40 min.
3. Remove from the oven and let it cool.

ASSEMBLY AND FINISHING

For the insert: Pipe 200 g of salted caramel on the bavarian cream insert. And seal the mini log mold by chocolate sponge layer and keep in the freezer.

Assembly and finishing:

1. Spread the Caraibe mousse inside of the bigger log molds.
2. Add the insert and fill again with thin layer of mousse, add wide chocolate sponge cake strip on top of the mousse. Freeze for 15 min.
3. Pipe another line of Caraibe mousse on the sponge cake, spread 200g of crunchy hazelnut to seal the log mold and freeze.
4. Remove from freezer, take out the log from the mold, spray the log using spray machine. Place on the cake board.

For Décor

1. Spread the tempered chocolate couverture on guitar sheet.
2. Allow to crystallize slightly, cut into the rectangle shape according to measure of the bûche length and width and let crystallize completely.
3. Using chocolate rectangle to create chocolate box according to size bûche, warm the knife and cut desired cuts on chocolate box to give wooden texture effect.
4. Decorate the bûche with meringue drops, pre prepared chocolate box and Valrhona Signature logo.