Tonka Choc’log

Melt the GUANAJA 70% chocolate in a double boiler, then add the butter.
Thoroughly mix the almond paste, egg, cream and almond flour.
Beat the egg whites with the sugar.
Combine the two mixtures, then add the melted GUANAJA 70% chocolate.
Pipe the sponge into the silicone mold.
Bake at 330°F (165°C) for 10 minutes.
Freeze overnight.

Melt the JIVARA 40 % chocolate in a double boiler.
Mix the hazelnut paste with the 50% Almond & Hazelnut Praliné and combine with the JIVARA 40% chocolate.
Add the crumbled crispy wafers.
Spread the mixture into the log mold and cut out with a knife after leaving to cool in the refrigerator for a while.
Freeze for 1 hour.

Bring the whipping cream to a boil and infuse the tonka bean and vanilla bean for 30 minutes.
Beat the egg yolks with the sugar in a different container.
Once infused, strain the cream and bring back to a boil.
Pour one third of the cream into the egg yolk and sugar mix,
infuse and stir.
Pour back into the saucepan with the remaining cream.
Cook at 175°F (80°C), like you would a crème anglaise, then add the gelatin, rehydrated with 5 times its weight in water.
Use the bloomed gelatin after 30 minutes.
Strain and cool quickly, then refrigerate for 24 hours.
Whip until it firms a little, pipe into the mold, then insert the sponge. Level with the edge of the mold using a pastry spatula.
Set aside in the freezer for 24 hours before turning out.

Start melting the GUANAJA 70% chocolate.
Bring the milk and glucose to a boil, then pour into the egg yolks to make a crème anglaise.
Pour into the GUANAJA 70% chocolate one third at a time, mixing between each addition.
Beat the cream until soft peaks form and gently fold into the previous mixture to make a mousse.

Assembling the log

Pour half the mixture into the log mold, then add the tonka vanilla insert.
Cover the insert with the remaining mousse, then smooth out the assembly by adding the feuillantine crisp.
Set aside in the freezer overnight before turning out.

Boil the first portion of whipping cream with the chopped tonka bean and scraped vanilla bean, and infuse for 30 minutes.
Bring back to a boil, then add the bloomed gelatin.
Pour into the IVOIRE 35% one third at a time, mixing between each addition, and blend with an immersion blender. Then add
the second portion of cold whipping cream.
Mix again.
Leave to cool for 24 hours in the refrigerator.
Beat the ganache with a whisk, but don’t let it get too firm.
Using gloves, arrange whipped ganache onto the top of the log to create a mountain shape.

Melt the GUANAJA 70% chocolate and cocoa butter in a double boiler.
Filter the mixture into the spray gun through a sieve.
Spray only the sides of the log, overlapping onto the ganache slightly.

* If you don’t have a spray gun, this step can also be carried out using a velvet spray.

Melt the GUANAJA 70 % chocolate at 85°F (30°C), then mix into the cornflakes. Spread out on a tray.
Leave to set for 5 minutes in the refrigerator.