Chocolate, Coffee and Apricot Roll

Recipe

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Seleccion 22

Japanese cocoa sponge cake

ingredients	preparation
90g Milk 1 70g butter 30g Sugar 1 100g flour 40g Seleccion 22 240g egg yolks 80g Egg 120g Milk 2 180g egg whites 125g Sugar 2	Bring milk 1, the butter and sugar 1 to the boil. Remove from the heat, add the flour and cocoa powder and dry out for a few minutes. Place in the food mixer and gradually add the eggs and milk 2. Whisk the egg whites with the sugar. Add the egg whites to the first mixture and spread out. Bake at 180ºC for about 20 minutes.

Chocolate and coffee whipped ganache

ingredients	preparation
200g Cream 1 20g coffee beans 20g sugar 40g glucose syrup DE 40 30g gelatine paste 160g CHD-T55LENNIX 400g Cream 2	Boil cream 1 with the glucose syrup and infuse the coffee for 10 minutes. Pour over the chocolate couverture and the gelatine paste and emulsify. At the end, add cream 2. Leave to crystallize for 12 hours in the fridge and whip.

Apricot compote

ingredients	preparation
800g apricot puree 180g sugar 80g glucose syrup DE 44 25g pectin NH 1g grated lime zest	Heat the purée with the glucose at around 40ºC. Sprinkle the pectin mixed with the sugar into the mix and boil. Add the grated lime zest and and pour over the sponge cake.

To finish

Spread two approximately 0.5 cm layers over the flat sponge cake.
The first layer of mango compote and the other on top of the whipped chocolate and coffee ganache.
Roll up carefully and press well to prevent air bubbles forming.
Freeze.
Cut discs about 3 cm wide.
Paint with neutral gelatine and coat with chocolate pailleté and cocoa powder.

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