SERVINGS: One 50-cm Log.

Chocolate Sponge Biscuit
Ingredients
100gButter
125gSugar
110gGround Almond
70gHuila 65% Dark Chocolate
25gFlour
150gEggs
Directions
Cream butter and sugar.
Add almonds and flour and mix for 2 minutes.
Add melted dark chocolate.
Add the eggs in various passes.
Spread biscuit lengthwise on a 60 cm x 40 cm baking sheet.
Bake at 170°C for 10 minutes.
Dark Chocolate Mousse
Ingredients
300gHuila 65% Dark Chocolate
170gEgg Yolks
170gSugar
40gWater
80gEggs
600gWhipped Cream
Directions
Make a “pâte à bombe”.
Beat egg yolks to a very light colour.
Cook sugar and water on medium heat, to reach 120 °C.
Add this sugar syrup to the beaten yolks carefully. Continue beating until cool.
Melt dark chocolate at 45°C.
Whip the cream and stir about one-third into the melted dark chocolate.
Add the rest of the whipped cream and the pâte à bombe and fold gently with a spatula.
Bourbon Vanilla Chantilly Cream
Ingredients
300gFresh Cream
2Bourbon Vanilla Pods
15gSugar
Directions
One day ahead, lightly heat the cream with the vanilla pods, let cool and refrigerate overnight.
The next day, whip the vanilla cream with sugar to make Chantilly cream.
Almond and Tonka Biscuit
Ingredients
225gEgg Whites
90gSugar
125gGround Almonds
35gGround Hazelnuts
3Ground Tonka Beans
75gIcing Sugar
40gFlour
Directions
Beat egg whites and sugar into a French meringue.
Incorporate sifted ground almond, icing sugar, flour, ground hazelnut and tonka bean mixture and stir gently with a spatula.
Spread on a 60 cm x 40 cm baking sheet.
Bake at 170°C for 15 to 20 minutes.
Creamy Pineapple and Lime Center
Ingredients
150gPineapple Juice
150gEgg Yolks
80gSugar
80gUHT Cream
30gLime Juice
6gGelatin Sheets
150gWhipped Cream
Directions
Bring the cream to a boil with the pineapple juice and lime juice.
Pour over yolk and sugar mixture, previously creamed to a yellow-white color.
Heat to 85°C.
Off the heat, add gelatin, previously bloomed in cold water.
Let cool and add whipped cream. Pour into a 6 cm x 50 cm rectangular mold and freeze.
Assembly Method
Pour a first layer of chocolate mousse, no higher than one-third the height of the mold and spread on the sides of the mold.
Using a piping bag, garnish with Vanilla Chantilly.
Top with frozen creamy pineapple and lime center and a layer of Tonka biscuit.
Finish with the rest of the dark chocolate mousse and the chocolate biscuit, and freeze.
Unmold frozen mousse and spray it, using a chocolate gun, first with colored green cocoa butter and then again with dark chocolate, in order to create a colour gradient.
Decorate.
Decorating Suggestion:
Chocolate tree limbs sprayed green, placed around the cake. Striped square of plain chocolate on the side of the cake. On top of the cake, chocolate cocoa pod and a band of crocodile skin made out of chocolate paste..