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Extreme chocolate bûche by Carles Mampel

November 19, 2018
Extreme chocolate bûche by Carles Mampel
Extreme Chocolate Bûche with chocolate biscuit, chocolate shortbread, Illanka creamy ganache without cream, Illanka mousse and crunchy smoked corn


Although the interests of Carles Mampel lately focus on making pastry adapted to the main concerns of the consumer – healthier products, vegan, less sweet – that does not mean he is not interested in paying homage to the king, chocolate. He took advantage of his time at Valrhona’s Ecole du Grand Chocolat in Brooklyn to offer this authentic tribute to chocolate in which the intensity and purity of flavors pivot around the Illanka origin couverture. It is one of the many creations he made in his “hands-on” course with Antonio Bachour, with whom he shares a friendship and sweet buffet on more than one occasion in his master class all over the world. We recommend you do not miss out on the details on the use of ingredients which were unusual until recently in the workshops and that sometimes help achieve that effect of purity, intensity, and essence that the Catalan chef seeks in his creations.

Photos by: Nitzan Rubin

Chocolate biscuit

  • 150 g Valrhona P125 Coeur de Guanaja Couverture
  • 150 g Valrhona Equatoriale Noir 55% Couverture
  • 100 g butter
  • 140 g egg yolks
  • 400 g egg whites
  • 100 g sugar

Melt chocolates and mix with butter and tempered yolk. Whip egg white and sugar, and mix together. Bake at 160ºC.

Chocolate shortbreadextreme chocolate bûche montage

  • 240 g cold butter in cubes
  • 350 g brown sugar
  • 40 g cocoa powder
  • 280 g almond powder
  • 220 g flour
  • 25 g maltodextrine
  • 20 g Valrhona Eclats d’Or
  • 10 g Valrhona Chocolate Nibs
  • 2 g baking soda
  • 1 g vanilla extract
  • 5 g salt
  • 60 g egg yolk

Mix dry ingredients, add butter cubes and mix until getting a kind of sand. Add yolk, make dough and keep in the fridge for 4-6 hours. Use.

Illanka creamy ganache without cream

  • 250 g water
  • 80 g Valrhona Illanka 63% Couverture
  • 30 g Valrhona Jivara 40% Couverture
  • 50 g inulin
  • 2 g 200 BLOOMS gelatine +10 g H2O

Melt chocolates. Heat water and inulin up to 70ºC and add the gelatine. Emulsify with melded chocolates. Strain with a superbag and place in moulds. Keep in the fridge for 12 hours. Freeze.

Illanka mousseExtreme chocolate final touch

Direct meringue:

  • 200 g egg whites
  • 150 g sugar
  • 50 g inulin
  • 100 g 21 DE glucose
  • 1 g cream of tartar
  • 1 g albumin

Cook all ingredients in a bain-marie at 62ºC. Keep in the fridge for 6h. Melt again at 40ºC. Whip just the needed quantity.

  • 750 g whipped cream
  • 350 g Valrhona Illanka 63% Couverture
  • 300 g direct meringue
  • 8 g 200 BLOOMS gelatine + 40 g Milk

Melt chocolate at 55ºC and add a third of the cream. Melt gelatine and add to the first mix. Integrate the meringue at 32ºC, and then the remaining cream.

Crunchy smoked corn

  • 100 g Valrhona Equatoriale Lactée 35% Couverture
  • 150 g Eclats d’Or Valrhona
  • 50 g fried corn
  • 5 g smoked viking salt
  • 120 g 60/40 Almond Praliné
  • 25 g clarified butter

Melt chocolate with butter. Mix all ingredients. Laminate between 2 guitar sheets to a 2-3 mm thickness. Let cool and cut with desired shape to place inside the cake.
Assemble the cake.


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