OVERDOSE

Melt the butter with the chocolate and the liquid cream. Mix the eggs with the both sugars without whipping. Combine. Dry mix the rest of the ingredients and fold them in the previous mixture. Pour in a frame and bake at 170°C during 13 minutes.

Heat the milk with the sugar and the egg yolk to 84°C ( anglaise). Mix and pour over the dark chocolate. Realize a shiny emulsion. Fold in the semi whipped cream at 30°C. Divide over the baked brownie. Fill a range of ball shaped molds as well and blast freeze.

Realize an anglaise at 84°C with the milk, the cream , the sugar and the egg yolk. Divide in 2 equal parts.

Pour the anglaise over the Gold chocolate and the cacao butter, emulsify and add the melted gelatin mass. Fold in the semi whipped cream at 30°C. Fill small log molds and a range of quenelles. Freeze.

Pour the anglaise over the milk chocolate and add the melted gelatin mass. Fold in the semi whipped cream at 30°C. Fill the logs and a range of quenelles. Freeze.

Cover the Christmas logs with plastic foil. Start with the Venezuela mousse and bring in the pre frozen golden cream log placed on a small stripe basic genoise. Continue with the combination brownie Brasil crèmeux. Freeze before unmolding. Glaze the logs with a cacao glazing. Decorate with the quenelles and balls. Garnish with chocolate and place on a bottom shortbread.