In a stand mixer fitted with a whip attachment, combine the sugars and salt with the yolks whip on medium speed until full volume. In a separate bowl, combine the melted the butter with the chocolate. In a second stand mixer fitted with a whip attachment, whip the egg whites to stiff peaks. Fold the melted chocolate mixture into the yolks, fold in the sifted flour then the egg whites. Spread evenly on a half sheet pan and bake at 320ºF/160ºC for 10-15 minutes or until completely set.
Sift the sugar and cornstarch together, then whisk into the cherry purée. Place the mixture in a pot and bring to a boil while stirring constantly. Remove the mixture from the heat, and then add the cocoa butter, the lime juice, and the compound. Dispense the cream into Silikomart Flexi Small Oval (591062) and place in freezer.
Combine all ingredients in the bowl of a stand mixer and paddle together until all ingredients are blended. Form a log and wrap in plastic wrap. Place in refrigerator until cold. Using a glazing rack, press the dough through onto a parchment lined sheet pan. Refrigerate until set. Press the pieces in to desired metal frame or ring and bake at 320ºF/160ºC for 8-10 minutes or until set.
In a sauce pot bring cream to a boil, temper in the egg yolks and sugar, and then return the mixture to the pot and cook slowly to 185ºF/85ºC while continuously stirring. Pass the mixture through a sieve over the couverture coins and whisk until smooth. Allow the mixture to cool and fold in the whipped cream. Set aside for use.
Spread the 65% Chocolate Mousse into a yule log mold, filling it about halfway. Unmold the Cran-Cherry Cream Inserts and press a few inside the mousse. Cut the Inti 73% Brownie in 2in x 12in/5cm x 30.5cm strips and press on top of the mousse. Freeze the yule log completely. Unmold the yule log and glaze with Chocolate Mirror Glaze, place on top of Black Cocoa Streusel. Finish off by decorating with chocolate & sugar décor as pictured.
