Iced hazelnuts log


Created by
  • Jean-Claude David - MOF Glacier 1999, Ambassador Cacao Barry

Chocolate cake without flour

Whisk with the first quantity of sugar. Melt Extra Bitter Guayaquil chocolate and Grand Caraque at 45°C Whisk the egg whites with the second quantity of sugar. Mix the melted chocolate with egg yolks and sugar and add whisked egg whites.

Iced hazelnuts parfait

Ingredients Preparation
  • 200g

Bake at 118°C the water and the sugar. Pour on the egg yolks. Whisk and make it cold. Add the whipped thick cream and the Hazelnut Pure Paste.

Chocolate favorite mi-amer ice cream

Ingredients Preparation
  • 11g
  • 7g

Heat the milk, the saccharose sugar and the invert sugar dough at 30°C. Add the skimmed milk powder. At 40°C add cream UHT 35% fat. At 45°C pour on Chocolat Amer 60%. At 50°C, add the stabilizer and the emulsifier.


Ingredients Preparation
  • 400g
    glucose crystals
  • 600g
    blond glaze
  • 200g
    syrup at 1260°
Boil the syrup, the blond coating and the glucose sugar.

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