About Us
Founded in 1996, Sinodis is the leading importer and distributor of Good Food in China. Our deep understanding of the food market, coupled with an extensive distribution network and commitment to supply chain quality allows us to build strong brands and growing relationships with partners and clients in China.
Recipes
710 g Whole eggs
180 g Inverted sugar
300 g Caster sugar
180 g Ground almonds
300 g Single cream 35%
300 g High gluten flour
20 g Baking soda
60 g VALRHONA cocoa powder
240 g Melted PRESIDENT butter
110 g VALRHONA Caraibe Couverture 66%
1. Mix the eggs, the inverted sugar and the sugar. Add the ground almonds and the flour sifted with the baking soda and the cocoa powder.
2. Pour on the cream and the butter melted at 45/50c.
3. Finish by add the chocolate, melted at 45/50c.
4. Pour into two frames. Bake at 180c for about 12—14 minutes.
1000 g PRESIDENT Cream 35%
1200 g VALRHONA Guanaja Couverture
1700 g Whipped cream
Make an emulsion by pouring the hot cream over the melted chocolate to obtain a texture which is smooth, shiny and elastic. Mix to perfect the emulsion. The temperature should be 45/50c. Stabilize the emulsion if necessary by adding some of the whipped cream. As soon as the mixture is smooth, add the rest of whipped cream. Pour out immediately and freeze.
1000 g VALRHONA Absolu Glaze
100 to 120 g Water
Add the water to the glaze and heat in a microwave to 40 to 60c. Mix to loosen consistency, use immediately.
Remove the Yule logs by running hot water over the molds, cut them into the desired lengths and glaze all over with Absolu chocolate glaze. Pipe tempered couverture on a guitar sheet to make delicate tear drop shapes and spread them out lengthways with a palette knife. Once crystallized, place lengthways along the sections of Yule logs, with the shiny side visible. The logs can also be dusted with gold powder and decorated with a personal logo.