Level: Stagier

Chocolate & Liqueur Roll

#ChocolateChallenge
Profile: Amateur

In the sponge soaked with liqueur lives the memory of a warm evening, of conversations that never end. The cream, soft and quiet, slips between the layers like a secret that wanted to remain unspoken. The ganache falls over everything like a darkness that does not hide, but instead reveals what shines beneath. And the hazelnuts, scattered on top, resemble small signs of fate… crunchy, unpredictable, always present. Each bite of this roll is a search for balance between darkness and light, between bitterness and sweetness, between what is remembered and what disappears.

Ingredients

Chocolate Sponge: Eggs; Granulated sugar; Vegetable oil; All-purpose flour; Dutch processed cocoa powder; Baking powder; Baking soda; Salt; Chocolate liqueur

Chocolate Mousse Filling: Cocoa powder; Hot water; Semi-sweet chocolate chips; Heavy cream; Granulated sugar

Chocolate Ganache & Finish: Heavy cream; Semi-sweet chocolate chips; Hazelnuts (toasted, chopped)

Techniques Applied

• Whipping & Aeration – separately whisking egg yolks and egg whites to achieve maximum volume and incorporate air, ensuring a light sponge structure.

• Folding Technique – gently combining whipped egg whites with sifted dry ingredients to maintain aeration and prevent collapse of the batter.

• Baking – evenly baking the sponge in a thin layer, with controlled temperature and time, to achieve an elastic and pliable base without drying.

• Emulsification – preparing the chocolate mousse by dissolving cocoa in hot water, combining it with melted chocolate, and stabilizing the emulsion by folding in whipped cream.

• Soaking & Shaping – crumbling and rehydrating the sponge with chocolate liqueur, then pressing and rolling it between film sheets to achieve a uniform, pliable base.

• Rolling Technique – using cling film to spread the mousse evenly and shape the roulade with precision.

• Chilling & Stabilization – refrigerating the roll after assembly to allow the mousse and sponge to set firmly, ensuring clean structure before glazing.

• Glazing – preparing a chocolate ganache and pouring it over the roulade to create a smooth, glossy coating with controlled dripping.

• Textural Contrast – finishing with toasted hazelnuts to provide crunch against the soft mousse and smooth ganache.

• Final Chilling – allowing the glazed roll to rest in refrigeration so the ganache sets into a uniform, stable layer ready for presentation.

On the plate, chocolate speaks for itself. A glossy glaze catching the light and large pieces of hazelnut like grains of memory. When sliced, a dark scroll reveals its soft mousse heart, a contrast of fragility and tenderness. There are no excess decorations, because everything needed is already there… silence, chocolate, and the moment.

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