Chocolate orange log

Ingredients

• 120 g Unsalted butter (softened, at room temperature)
• 120 g Granulated sugar
• 3 Eggs (at room temperature)
• 1 orange Orange zest (finely grated)
• 60 ml Fresh orange juice (cold-pressed)
• 120 g All-purpose flour (sifted)
• 5 g Baking powder (1/2 packet)
• 4 Gelatin sheets (softened in cold water)
• 300 ml Orange juice (for the cremeux)
• 4 Eggs (for the cremeux) (whole, at room temperature)
• 80 g Granulated sugar (for the cremeux)
• 30 g Butter (for the cremeux) (softened)
• 100 ml Orange juice (for the syrup)
• 50 g Granulated sugar (for the syrup)
• 20 g Honey
• 30 ml Cointreau (added once the syrup has cooled)
• 300 ml Whole milk cream (well chilled)
• 80 g Sugar (for the mousse syrup)
• 30 ml Water (for the mousse syrup)
• 4 Eggs (for the mousse) (whole, at room temperature)
• 200 g 70 % cocoa dark chocolate (chopped)
• 30 g Butter (for the chocolate)
• 10 g Cocoa powder
• 20 g Candied orange peel, diced
• 50 g Liquid glucose
• 50 g Sugar (for the glaze)
• 30 ml Water (for the glaze)
• 100 ml Whole milk cream (for the glaze)
• 2 Gelatin sheets (for the glaze) (softened in cold water)
• 20 g Cocoa powder (for the glaze)
• 1 biscuit Orange sponge (leftover) (for decoration, cut into small rounds)

Instructions

1. Soften the butter

   Melt the butter into a paste in the microwave on low power, in 10‑second intervals, stirring between each interval until a creamy consistency is achieved.

   Time: PT2M

2. Prepare the orange sponge

   In the mixer bowl, incorporate the softened butter and granulated sugar, then beat until a pale mixture forms. Add the eggs one by one, beating for a few minutes. Fold in the orange zest and orange juice, mix. Sift the flour and baking powder, gently fold them in using a spatula.

   Time: PT7M

3. Bake the sponge

   Spread the batter on a baking sheet lined with parchment paper using a palette, forming a rectangle 31 cm long. Bake in a pre‑heated oven at 180 °C for 18 minutes, watching the colour.

   Time: PT18M

   Temperature: 180°C

4. Prepare the orange cremeux

   Soften the gelatin sheets in cold water (5 min). In a saucepan, bring the orange juice to a boil. In a bowl, whisk the eggs with the granulated sugar and orange zest. Pour the boiling orange juice over the egg mixture while whisking, then return everything to the saucepan. Cook over low heat, stirring until boiling, then let boil for 1 minute. Remove from heat, stir in the drained gelatin, then add the softened butter. Mix until smooth.

   Time: PT10M

5. Freeze the cremeux

   Pour the cremeux into the silicone insert and place in the freezer until fully set (about 2 hours).

   Time: PT2H

6. Prepare the orange‑honey syrup

   In a small saucepan, combine orange juice, granulated sugar and honey. Bring to a boil, then let cool completely before adding the Cointreau.

   Time: PT10M

7. Whip the cream

   In a very cold bowl, whisk the well‑chilled cream until firm peaks form. Keep refrigerated.

   Time: PT5M

8. Prepare the sugar syrup for the mousse

   In a small saucepan, bring the sugar and one‑third water to a boil, then cook for 2 minutes over medium heat.

   Time: PT5M

9. Mix eggs and syrup

   Break the eggs into a clean mixer bowl, whisk lightly, then slowly pour the hot syrup in a stream along the side of the bowl. Continue beating until completely cooled; the mixture should turn pale.

   Time: PT7M

10. Melt chocolate and butter

    Melt the dark chocolate with the butter in a bain‑marie or microwave on low power, stirring until a smooth, warm mixture is achieved.

    Time: PT5M

11. Incorporate cocoa and eggs

    Add cocoa powder to the melted chocolate, mix, then vigorously fold in half of the egg‑sugar mixture, followed by the rest gently.

    Time: PT4M

12. Mix the chocolate mousse

    Gently fold the whipped cream into the chocolate mixture to preserve volume, then add the diced candied orange peel.

    Time: PT4M

13. Assembly – first layer

    In the log mold, spread half of the chocolate mousse. Arrange the diced candied orange peel on this layer.

    Time: PT3M

14. Insert the orange cremeux

    Place the completely frozen silicone insert in the centre of the mousse, pressing lightly.

    Time: PT2M

15. Complete with chocolate mousse

    Cover the insert with the remaining chocolate mousse using a palette, leaving space for the sponge.

    Time: PT3M

16. Prepare the sponge band

    Cut an orange sponge strip to the dimensions of the mold (about 31 cm × 4 cm). Place it on the chocolate mousse, press lightly, then soak with orange‑honey syrup.

    Time: PT5M

17. Freeze the assembled log

    Place the complete log in the freezer until fully set (about 2 hours).

    Time: PT2H

18. Unmoulding

    Quickly run the kitchen torch along the mold edge to lightly warm the border, then unmould the frozen insert. Return the log to the freezer while waiting for the glaze.

    Time: PT3M

19. Prepare the chocolate glaze

    Soften the gelatin in cold water. In a saucepan, bring glucose, sugar, water and cream to a boil. Remove from heat, add the drained gelatin, then cocoa powder. Pass the mixture through a fine sieve and let cool to 35 °C.

    Time: PT10M

    Temperature: 35°C

20. Glaze the log

    Place the log on a rack set on a hollow tray. Pour the glaze evenly over the top, let set a few minutes in the freezer.

    Time: PT5M

21. Final decoration

    With a large knife, cut the ends of the log to reveal the orange cremeux. Arrange the small orange sponge rounds cut with a cookie cutter on top.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: vegetable margarine
• Instead of Granulated sugar: cane sugar
• Instead of Eggs: organic chicken eggs
• Instead of Orange zest: lemon zest
• Instead of Fresh orange juice: 100 % pure bottled orange juice
• Instead of All-purpose flour: T55 wheat flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Gelatin sheets: agar-agar (adjusted amount)
• Instead of Orange juice (for the cremeux): bottled orange juice
• Instead of Eggs (for the cremeux): organic eggs
• Instead of Granulated sugar (for the cremeux): cane sugar
• Instead of Butter (for the cremeux): margarine
• Instead of Orange juice (for the syrup): bottled orange juice
• Instead of Granulated sugar (for the syrup): cane sugar
• Instead of Honey: agave syrup
• Instead of Cointreau: Grand Marnier
• Instead of Whole milk cream: heavy cream
• Instead of Sugar (for the mousse syrup): cane sugar
• Instead of Eggs (for the mousse): organic eggs
• Instead of 70 % cocoa dark chocolate: 60 % cocoa dark chocolate
• Instead of Butter (for the chocolate): margarine
• Instead of Cocoa powder: unsweetened cocoa
• Instead of Candied orange peel, diced: candied orange zest
• Instead of Liquid glucose: corn syrup
• Instead of Sugar (for the glaze): cane sugar
• Instead of Whole milk cream (for the glaze): heavy cream
• Instead of Gelatin sheets (for the glaze): agar-agar (adjusted amount)
• Instead of Cocoa powder (for the glaze): unsweetened cocoa

Equipment Needed

• Microwave
• Electric mixer with bowl
• Silicone spatula
• Pastry palette
• Baking sheet
• Parchment paper
• Log mold (gutter) 31 cm × 9 cm × 6.5 cm
• Silicone insert 28 cm × 4 cm
• Medium saucepan
• Small saucepan
• Cooking thermometer
• Kitchen torch (optional)
• Fine sieve
• Cooling rack
• Large serrated knife
• Round cutter (optional)

Critical Steps — Do Not Skip

• Soften the butter without liquefying it
• Incorporate the gelatin correctly into the cremeux and the glaze
• Control the glaze temperature (35 °C)
• Use the torch carefully for unmoulding

Chef Tips from the Video

• Use untreated organic oranges for optimal aroma.
• Pass the melted chocolate through a sieve to remove any possible lumps.
• For a glossy finish, polish the glaze with a slightly damp small brush.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator for 3 days (unfrozen).

Freezer: Can be frozen up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the orange sponge the day before and keep it in an airtight box.
• Prepare the orange cremeux and freeze it separately.
• The chocolate mousse can be made 24 hours ahead and kept frozen.
• The glaze can be prepared in advance and kept in the refrigerator for 2 days.