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Christmas log
1 Vanilla sponge cake
156g sugar
156g egg whites
65g egg
168g yolk
22g oil
46g vanilla
28g butter
46g all-purpose flour
70g almond powder
5g baking powder
Bake at 180ºc for 12min
450g whipped ganache
150g peanut butter
50g spiced rum
Red fruit jam
Ganache to cover
195g cream
11g butter
212g milk chocolate
Chef José Ramón Castillo, known as Chef JoseRa, is one of the most renowned chefs in Latin America and is the greatest representative of Cocoa in Latin America.
He is a Master Chef Mexico, Top Chef by Larousse, a world expert in chocolate, pastry and bakery, as well as savory cuisine.
Considered the leading representative of cocoa in Latin America, he was named Master Chocolatier of the Americas by the Cergy Pontoise University in Paris, Safeguarder of Mexican Cocoa by SAGARPA and has been named one of the top Chefs in Mexico by Larousse.
He has participated in several television programs over the course of 18 years, scoring Xocolatl, Cocineros Mexicanos, MasterChef Mexico and Colombia.
Author of three bestsellers with Planeta and Grupo México publishing houses, winning international awards.
Chef José Ramón Castillo is the Founder of QUE BO! Mexican Evolutionary Chocolate Shop, Mother, Bakery and Helaíto, Ice Cream Shop
Winner of the Award des Savours for Le Guide de Croqueur, and the Gold Bar at the Salon du Chocolate in Paris.
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