Chocolate and raspberry roulade

Whisk to a stiff meringue.

Fold in.

Sieve onto the meringue, fold in gently.

Spread onto silicone paper. Cook at 180ᵒC for approx. 10 minutes. Place a sheet of silicone paper on top of the sponge and a baking tray to press and level top.

Mix.

Bring to the boil and pour onto the egg yolk mix.
Place back into a clean saucepan bring the mix to the boil to thicken.

Stir in, cover with cling film to prevent skinning.
Cool to 30°C.

Fold through.

Tip: the Mycryo mousse base can be stored in a refrigerator until required – when required warm the mousse base gently in a microwave stirring vigorously to create a smooth paste.

Place into a plastic bowl.
Heat in a microwave 1 minute on full powder.
Stir well to create a smooth emulsion.

Tools: 2 rectangle sheets of acetate, a rolling pin and a small paring knife or roller cutter. 
Prepare a batch of precrystallised 811 dark chocolate. Ladle a small amount of prepared chocolate onto the top edge of one acetate sheet. Place the second acetate sheet on top of the chocolate. Using a rolling pin, smooth the chocolate flat between the sheets. Almost immediately score lines with a set of pastry wheels or the back of a paring knife through both acetate sheets to achieve individual rectangles – score small circles within the rectangles with the tip of a plain piping nozzle. Allow to set at 12ᵒC for at least two hours. When ready to use remove the top acetate sheet, using a palette knife remove prepared rectangles to decorate each slice of roulade. The chocolate will be very thin and shiny both sides – you can dust each rectangle with scarlet creative powder if desired.

Assembly: Place the meringue sponge on a sheet of silicone paper. Spread the Raspberry Mousse over the meringue sponge. Sprinkle with fresh raspberries. Roll length to length side using silicone paper to achieve a tight roll. Glaze with the chocolate glaze or with Callebaut Choc-o-shine. Decorate with Chocolate Decoration.