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Chocolate-hazelnut & cocoa nibs rolled log
A Joconde sponge soaked in cocoa syrup, filled with a chocolate-hazelnut spread and wrapped around a praline and cocoa nib insert
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Chocolate-hazelnut spread
Techniques covered
- Making a spread
- Piping without using a tip
- Making an insert
- Filling a tube with a piping bag
- Making a tube with a rhodoid sheet
- Baking a Joconde sponge biscuit
- Whisking egg whites until stiff
- Preparing a Joconde sponge biscuit
- Rolling out a Joconde sponge biscuit
- Making a flavored syrup
- Soaking in syrup
- Rolling a log
- Melting chocolate
- Making a chocolate transfer
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