Mix all ingredients except oil for 7 min, at high speed. Add oil to the batter for 1 min at low speed. Spread the batter evenly on the 40cm*60cm tray.
Chocolate Ganache
Heat milk, cream and glucose to 85°C, then pour onto chocolate. Use hand mixer to blend it well and when the temperature is less than 40°C, add butter in and blend it again.
Chocolate Cream
Whip it to a soft peak.
Coating
Heat cream and glucose to 85°C, then pour onto chocolate. Use hand mixer to blend it well and when the temperature is less than 40°C, add butter in and blend it again.
Nama Chocolate
Heat cream and glucose to 85°C, then pour onto chocolate. Use a hand mixer to blend it well, and when the temperature is less than 40°C, add butter and blend it again. Pour in the frame to set one night in the chocolate room. The next day, cut 0.75 cm*0.75 cm cubes.
Assembling
Cut the chiffon cake in half, each one is 30cm*40cm. Spread Ambiante Chocolate on the top baked side. Pipe ganache with a round nozzle (1.2cm) on one-third of your side. Roll the cake sheet with a rolling pin from the 40cm side with baking paper 60 cm*80 cm underneath. Use a piping bag to coat the Swiss roll, and decorate it with whipped Ambiante Chocolate Flavor and Nama chocolate
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