Tips and tricks on the express chocolate speculoos log with the magimix

13 tips and tricks about the magimix recipe

• Use high-quality dark chocolate to achieve a rich and flavorful ganache.
  
• For a more intense taste, you can add a pinch of salt to your chocolate ganache.
  
• Allow the ganache to cool slightly before using it so that it is easier to work with.
  
• If desired, you can add a tablespoon of amaretto or another alcohol of your choice to the ganache for an additional flavor.
  
• Opt for crispy and fragrant speculoos biscuits to give your log a character.
  
• Quickly dip the biscuits in strong coffee or a mixture of water and coffee extract before arranging them in the mold so that they are moist without being too soft.
  
• Add some extra crunchy shards or pieces on top of the biscuits during assembly to bring an interesting texture to each bite.
  
• Place the log in the refrigerator for at least two hours (or overnight) before serving so that all the flavors blend perfectly and the texture stabilizes.
  
• For a more festive look, you can decorate your log with chocolate shavings, sprinkled powdered sugar, or some crumbled speculoos.
  
• Parchment paper will prevent the chocolate from sticking to the mold when unmolding.
  
• If, like me, you don't have a Christmas log mold, you can use a loaf pan to shape your magimix log.
  
• This log is extremely chocolatey. You can then add a layer of speculoos dough, thanks to a butter and speculoos mixture.
  
• Also, check out our other magimix log recipes, such as the Ferrero Rocher Christmas log or the chocolate buttercream log or the tiramisu-style Christmas log.