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CHOCOLATE SWISS ROLL MADE WITH BISCUIMIX CHOC

BASIC RECIPE FOR COCOA SPONGE LAYER

Difficulty level

Ingredients

BISCUIMIX CHOC g 1000
water g 600
eggs - at 22°C g 600

Preparation

Whip all the ingredients in a planetary mixer for 8-10 minutes at medium speed.

Final composition

Spread the whipped mixture into uniform layers onto tray lined with parchment paper. Bake for a short time at 220-230°C (closed valve).

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To obtain rollè layers with different thickness we suggest to use:

-400g of whipped mixture for a thin rollè

-500g of whipped mixture for a standard rollè

-600g of whipped mixture for a thick rollè.

We recommend to cover the rollè with plastic sheets to avoid drying and store in the fridge until you need to use it.

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