Biscuit Sacher:
3 eggs
80 g marzipan
30 g icing sugar
25 g butter
30 g sugar
25 g flour T45
25 g cocoa
Soft ganache:
250 g dark chocolate (Valrhona Caribbean)
300 g liquid cream
60 g soft butter
Chocolate sabayon mousse:
200 g whole liquid cream
135 g dark chocolate (Valrhona Caribbean)
55 g sugar
2 tables of water
1 egg
1 egg yolk
Chocolate icing:
15 cl whole liquid cream
200 g dark chocolate (Valrhona Caribbean)
400 g neutral toppings
Chocolate icing icing
100 g dark chocolate
12 g cocoa butter
20 g of neutral oil


1• Biscuit sacher:
Preheat oven to 200 ° C. 
Separate the whites from the yolks of 2 eggs. 
In the blender with the blade, mix the marzipan and the icing sugar. 
Add the 2 yolks one by one and then the whole egg. 
Mix for 5 minutes to make it white. 
To melt the butter. 
Beat the egg whites and add the caster sugar little by little. 
With a maryse, incorporate a third of the whites into snow with the almond mixture.

2• Then add the sifted flour with the cocoa and the rest of the whites. 
Finish with butter. 
Pour on a silpat and spread to have enough to cut the base of the log and a band to put in the log. 
Bake for 10 to 12 minutes while lowering the temperature to 180 ° C. 
Allow to cool completely before cutting the 2 strips of biscuit. 
I cut a strip to make the base of my log and a band to put (theoretically) vertically in my insert (but it)

3• Soft Ganache:
Melt the chocolate in a bain-marie. 
Boil the cream and pour over the melted chocolate, emulsifying well. 
Stir in the butter and add a diver mixer. 
Let crystallize a little before proceeding to assembly of the insert.

4• Assembling the insert: 

In the Gianduia insert mold, pour the ganache and push the biscuit band vertically. 
Put in the freezer for the night. 
Biscuit base: 
Spread a little crystallized ganache on the biscuit strip forming the base and sprinkle with crisp pearls.

5• Chocolate sabayon mousse:
Put the cold liquid cream on the beater, keep in the fridge. 
Melt the chocolate in a bain-marie. 
In a saucepan, bring the sugar and water to a boil. 
In a bowl, whisk the yolks and the whole egg. Pour the boiling syrup while whisking. Let the whisk turn until light and creamy. 
Add the melted chocolate still warm then gently add the whipped cream. 
Reserve cold until assembly.

6• Crunchy coating of the insert:

Melt the chocolate with the cocoa butter and the oil. 
Unmould the insert and glaze it immediately. 
Return to the freezer until assembly.

7• Final editing:

In the Gianduia mold, pour the sabayon mousse and bring it up to the edges. 
Place the insert still frozen and fill with sabayon mousse. 
Finish by the biscuit base, ganache side inwards. 
Put in the freezer for the night.

8• Soft icing:

Melt the chocolate in a bain-marie. 
Boil the cream and pour over the chocolate, emulsifying well. 
Heat the neutral topping at 70 ° C and mix with the ganache. 
Mix with the plunger then let down to 35-40 ° C. 
Unmould the log and glaze and decorate. 
Leave to thaw for at least 5 hours in the fridge.