Usually, we are talking about white, milk or even dark chocolate. There is also a pink chocolate. Ruby chocolate is a new variety of chocolate, which has the particularity of being naturally pink and fragrant, thanks to the work of a particular cocoa bean.
We had heard a lot about it when it was launched. Since then, I had not yet had the opportunity to taste it. And then lately, I came across ruby chocolate bars in my hypermarket, then chocolates in a store. This is where I tasted for the first time. I liked the tangy, slightly fruity taste it has which makes it different from any other chocolate. It made me want to put some in a log.
Last year, I bought Christophe Felder’s book on logs. This book is great, and full of great ideas. I had a crush on the mystery log. Mystery, because it hides a rolled log in its moss. I’m a big fan and I promised myself to keep this idea for this year.
I enjoyed preparing this yule log so much that I want to decline it.
The first is therefore all pink, with its Ruby chocolate whipped ganache. To accentuate the color and the slightly tangy taste, I added a little powdered dried raspberries. The rolled biscuit found inside is the one I told you about the other day, the famous choux pastry biscuit. This cookie is so soft, it rolls up perfectly. It is perfect for this kind of presentation. I garnished it with a raspberry confit. And at the bottom, hides a thin crispy layer.
Mystery raspberry log:
Ruby whipped ganache:
400 g full cream
Rehydrate the gelatin in a bowl of cold water.
Melt the chocolate with 100 g of cream. Mix well.
Add the drained gelatin. To mix together.
Add the raspberries and the rest of the cream while mixing.
Reserve in the fridge for a few hours or overnight, until this mixture is very cold.
1 tbsp sugar
1 pinch of salt
150g whole eggs (3)
50 ml (sunflower) oil
150g egg white (5)
In a saucepan, heat the water, milk, butter, sugar and salt.
Add flour and mix well.
Put back on low heat to dry slightly without stopping stirring.
Pour this batter into a bowl.
Add the eggs in 3 batches, stirring well each time. You can use a small electric whisk for that, if it forces too much on the arm.
Add the oil. Mix well.
Preheat the oven to 180°C.
Beating egg whites.
When the whip begins to leave traces, add the sugar spoon by spoon while continuing to whip.
Add the meringue whites to the choux pastry in 3 times, delicately, with a spatula.
You need a fine biscuit. with these amounts, you will therefore make two, but only use one in this recipe.
Distribute this dough on a Flexipat (25×35)
Cook for 10/12 minutes.
Leave to cool before unmolding by turning it over on a sheet.
200g raspberry purée
3 g NH pectin
Heat the puree in a saucepan.
Mix sugar and pectin.
When the puree begins to be lukewarm, add the sugar while mixing.
Bring to a boil and cook for 1 to 2 minutes without stopping stirring.
40g Ruby chocolate
30 g of Gavottes
To melt chocolate.
add the crumbled Gavottes and mix well.
Cut a strip of biscuit (23X5.5).
Cover it with crispiness then set aside in the fridge.
Spread the rest of the biscuit with the cooled and thickened confit.
Roll gently tightly. I didn’t want too big, so I cut when I had the size that suited me.
Whip the ganache like whipped cream.
Cover the relief mat if you use one with a spatula. So you won’t have a hole.
Place the mat in the log mould, then pour half of the ganache.
Cut off the not-so-pretty edges of the roll, then place it on the ganache, pressing down slightly.
Cover with the remaining ganache.
Cover with crispy biscuit.
Take the log out a few hours before the tasting and let it thaw in a cool place.
To be tasted preferably the same day.
To finish: the Ruby Callebaut chocolate was sent to me by Kitchen Addict
If you don’t have Ruby, you can still make this log with white chocolate. Maybe add some more dried raspberries in this case.
I find dried raspberries in organic stores. It’s not cheap, but it doesn’t take much.
The log mold is a Silikomart. It is made of rigid material, and opens to easily unmold the frozen log. With a rug, it’s beautiful and child’s play.
You can also use a stainless steel gutter. This one might be a little bigger. Remember to adjust the quantities.
If you don’t use carpet, remember to put a sheet of rhodoïd.
With the second cookie, I made a jam roll, eaten immediately while the log was in the freezer.
It can also be used for another log.
In my confit, I use pectin because I like the texture more than the one you get with gelatin. You can use the latter or even agar-agar if you wish. I let you decide the dosage.
I buy the brick mash.
You can also use a good raspberry jam.
This log should be good for 8/10 people.
We can do it in advance. Once in the freezer, it can wait several days.
Well, I tried to anticipate all the questions. One last tip, however. If you are not comfortable making logs, do not hesitate to test first. It can avoid panic at the last moment.