The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Page 127

DARK CHOCOLATE GLAZE
240ml Cream
360gm Sugar, caster
108ml Water
120gm Cocoa powder,
300gm Glucose
40gm Gelatine, soften

FLOURLESS CHOCOLATE SPONGE
Whisk egg whites using electric
mixer, until a soft peak is formed.

Remove the meringue from the
machine and fold in the cocoa
powder.

BLACK CHOCOLATE GARNISH
300gm Dark chocolate
30gm Cocoa butter
3gm black cocoa colour

YELLOW COLOR SPLATTER
100gm Cocoa Butter
10gm White colour powder
5gm Yellow cocoa colour

Begin to gradually add sugar
while continuing to mix. Whisk the
meringue until it is a soft peak.

Then the egg yolks.

Weigh 500gm mixture and
spread out evenly with a
palette knife on the baking
tray.

Passion Fruit Log | 127