Chocolate-Raspberry-Olive Oil Log

Name: Chocolate-Raspberry-Olive Oil Log
Ingredients: Egg Yolks: 80g; La Espanola Extra Virgin Olive Oil: 100g; Tulip Dark Chocolate Compound: 120g; McCormick Iodized Salt: 1.5g; Cake Flour: 60g; McCormick Vanilla Flavoring: 6g; Egg Whites: 120g; Smuckers Raspberry Preserves: 200g; McCormick Calamansi Flavor: 4g; McCormick Vanilla Flavoring: 2g; Tulip Bittersweet Couverture: 190g; Cream: 345g; La Espanola Extra Virgin Olive Oil: 60g; Gelatine: 4g; San Remo Couscous: 100g; Water: 400g; McCormick Iodized Salt: 2g; Smuckers Raspberry Preserves: 60g; Fresh Calamansi Juice: 45g; La Espanola Extra Virgin Olive Oil: 40g; Fresh Raspberries; Micro Mint Leaves

Chololate Olive Oil Ganache Monte, served with Raspberry Vinaigrette and couscous tuille

Medium

Ingredients

CHOCOLATE OLIVE OIL BISCUIT
80g Egg Yolks
100g La Espanola Extra Virgin Olive Oil
120g Tulip Dark Chocolate Compound
1.5g McCormick Iodized Salt
60g Cake Flour
6g McCormick Vanilla Flavoring
Mounting:
120g Egg Whites
RASPBERRY CALAMANSI COMPOTÉE
200g Smuckers Raspberry Preserves
4g McCormick Calamansi Flavor
2g McCormick Vanilla Flavoring
CHOCOLATE OLIVE OIL GANACHE MONTÉE
190g Tulip Bittersweet Couverture
345g Cream
60g La Espanola Extra Virgin Olive Oil
4g Gelatine
COUSCOUS TUILLE
100g San Remo Couscous
400g Water
2g McCormick Iodized Salt
RASPBERRY VINAIGRETTE
60g Smuckers Raspberry Preserves
45g Fresh Calamansi Juice
40g La Espanola Extra Virgin Olive Oil
GARNISH
Fresh Raspberries
Micro Mint Leaves

Directions

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Steps

1 Done	CHOCOLATE OLIVE OIL BISCUIT For the base, mix all ingredients until smooth & shiny To mount, whip the egg whites to medium stiﬀness Fold the whipped egg whites into the base Prepare a baking tray with parchment 30cmx45cm Using a pastry scraper, transfer to a prepared sheet Spread the mix gently, to make a rectangle Bake in a convection oven, 180C, for 10-12min Remove once biscuit in tender and cooked through Unstick from the parchment, and roll while warm Allow to cool is this way.
2 Done	RASPBERRY CALAMANSI COMPOTÉE Mix all the ingredients together
3 Done	CHOCOLATE OLIVE OIL GANACHE MONTÉE Heat half the cream. Melt the gelatine in this cream Pour over the chocolate and allow to melt Mix using spatula. Once smooth, add remaining cream Allow to set in chiller Whip until light and firm, then fold the olive oil gently
4 Done	COUSCOUS TUILE Combine couscous, water and salt in saucepan Boil the mixture while stirring to make a porridge Continue to boil the mix until thick like panade Spread the mix as thin as possible in a tray with silpat Dehydrate at 130-140C, until completely dry To finish, carefully break large pieces Then deep fry at 170C until golden
5 Done	RASPBERRY VINAIGRETTE Mix together until the preserve is dispensed
6 Done	ASSEMBLY Unroll the biscuit gently, taking care not to break it Spread a think layer of the compotee on the biscuit Using a pastry bag, pipe rows of whipped ganache Smoothen using a spatula Roll The cake evenly to make a tight cylinder Tighten the roll with the aid of parchment paper Once rolled and tightened, wrap the cling film Freeze until service To serve, slice the cake to portion Using more of the whipped ganache, mount the crispy couscous tuiles on the cale Garnish with fresh raspberries and mint Pour the raspberry vinaigrette tableside

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Ingredients

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Chocolate-Raspberry-Olive Oil Log

Ingredients

CHOCOLATE OLIVE OIL BISCUIT

Mounting:

RASPBERRY CALAMANSI COMPOTÉE

CHOCOLATE OLIVE OIL GANACHE MONTÉE

COUSCOUS TUILLE

RASPBERRY VINAIGRETTE

GARNISH

Directions

Steps

CHOCOLATE OLIVE OIL BISCUIT

RASPBERRY CALAMANSI COMPOTÉE

CHOCOLATE OLIVE OIL GANACHE MONTÉE

COUSCOUS TUILE

RASPBERRY VINAIGRETTE

ASSEMBLY

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Recipe Reviews

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