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Chocolate Log


Another great bake on my Patisserie Course. Today it's a Christmas Chocolate Log decorated with a handmade Fondant Robin.

I made a chocolate genoise sponge. Rolled it while it was warm. Coated with whipped cream, rerolled and covered with a chocolate cream.

Also, decorated and finished off my very rich all butter fruit laden Christmas Cake.


 
 
 

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Gillian Vicary is the sole proprieter of Gillian's Kitchen

Contact Details 07833 514172

 

copy right Gillian's Kitchen 2016

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