Makes 6 chocolate and salted caramel roll cakes, 3 raspberry roll cakes, 3 chocolate roll cakes

Ingredients

SALTED CARAMEL AND JIVARA 40% GANACHE:

• 100g Heavy cream 36%
• 70g Sugar
• 30g Salted butter
• 60g Jivara 40% chocolate

RASPBERRY INSPIRATION GANACHE:

• 60g Raspberry purée
• 5g Honey
• 50g Raspberry Inspiration

CARAÏBE 66% DARK CHOCOLATE GANACHE:

• 60g Heavy cream 36%
• 5g Honey
• 50g Caraïbe 66% chocolate

CRUNCHY COATING:

• 60g Grape seed oil
• 100g Caraïbe 66% chocolate
• 100g JIVARA 40% chocolate
• 100g Raspberry Inspiration

GLUTEN-FREE SWISS ROLL:

• 40g Egg yolks
• 105g Eggs
• 85g Sugar
• 65g Egg whites
• 25g Sugar
• 35g Potato starch
• 20g Chickpea flour

Directions

SALTED CARAMEL AND JIVARA 40% GANACHE:

1. Melt the Jivara 40% chocolate. Heat the cream and set aside.
2. In a saucepan, put one third of the sugar (around 25g) and cook while constantly stirring until it caramelizes.
3. Add another third of the sugar, cook until it browns and caramelizes as well. Repeat this again with the remaining third of the sugar.
4. Adding the sugar in several stages prevents the caramel from burning.
5. Cut the butter into small cubes and add it to the caramel, vigorously stirring until it completely melts.
6. Gradually add the hot, infused cream to the caramel and butter. Heat to 219°F (104°C).
7. Leave to cool for a few minutes, then combine with the melted Jivara 40% chocolate in three batches.
8. Stir vigorously using a spatula. Mix using an immersion blender and pour into a tray.
9. Cover the surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.

RASPBERRY INSPIRATION GANACHE:

1. Melt the Raspberry Inspiration.
2. Heat the raspberry purée with the honey. Combine the mixture a little at a time with the melted Raspberry Inspiration.
3. Blend using an immersion blender until the emulsion is perfectly smooth.
4. Cover the surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.

CARAÏBE 66% DARK CHOCOLATE GANACHE:

1. Melt the Caraïbe 66% chocolate. Reheat the cream and honey.
2. Pour a third over the melted chocolate. Mix vigorously with a spatula, then add another third the same way.
3. Follow the same steps with the final third.
4. Mix using an immersion blender to make a perfect emulsion.
5. Pour the mixture into a dish, seal its surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.

CRUNCHY COATING:

1. Separately melt the 100g of Caraïbe 66% dark chocolate, 100g of Jivara 40% milk chocolate and 100g of Raspberry Inspiration.
2. Add 60g grape seed oil to each melted chocolate.
3. Mix well and set aside.

GLUTEN-FREE SWISS ROLL:

1. Beat the egg yolks, whole eggs and 85g portion of sugar in a food processor until the mixture triples in volume.
2. Beat the egg whites with 25g of sugar until firm (but not stiff) peaks form.
3. Gently stir the beaten egg whites into the first mixture and fold in the sifted chickpea flour and sifted starch using a spatula.
4. Spread onto a 40×30cm baking tray lined with parchment paper and bake at 445°F (230°C) for 5-6 minutes in a fan-assisted oven.

ASSEMBLING THE SPONGE:

1. After the sponge has been baked and has cooled, cut a thin layer off the edges to ensure they are straight and even.
2. Cut out four 10 × 29cm strips of sponge.
3. Spread 100g ganache onto each strip: 2 strips with the caramel ganache, 1 strip with the chocolate ganache and 1 strip with the raspberry ganache.
4. Carefully roll each sponge strip lengthways and freeze for 1 hour.
5. After freezing, cut each roll into three 8cm parts, to create a total of 12 rolls.
6. Freeze for another half hour.
7. Prepare the coating mix.

GLAZES:

1. Using a toothpick, immerse each Swiss roll in the different coatings.
2. Once the Swiss rolls are completely covered in coating, freeze them for 30 minutes.
3. Finally, using a slightly heated knife, cut the two ends of the rolls so that the inside is visible.
4. Leave to fully thaw before tasting.

Recipe courtesy of L'École Valrhona