Chocolate yule log

Heat the cream with the honey just until it comes to a boil.
Pour it over the chocolate, previously chopped into small pieces. Let it sit for one minute, then mix in small circles from the centre outward until the mixture becomes glossy. Refrigerate for up to three hours.

Once chilled, whip the mixture to make a whipped ganache, and set it aside while you prepare the remaining components.

Bring the water and sugar to a boil, remove from the heat, and add the Amaretto.

Mix the egg yolks, whole eggs, and half of the sugar. Beat until ribbon stage: the mixture should become very pale, thick, and noticeably increased in volume.

In a separate bowl, beat the egg whites with the remaining sugar until you achieve a firm, glossy meringue. Sift the dry ingredients.

Fold the meringue into the egg mixture in several additions, using gentle, sweeping motions to avoid deflating the batter. Add the sifted dry ingredients and mix only until fully combined.

Spread the batter evenly onto a baking tray lined with a silicone mat, creating a uniform layer.
Bake at 170 °C (340 °F) for about 12 minutes, or until lightly golden. Allow to cool completely.

Once cooled, trim the edges to form a neat rectangle.
Spread an even layer of whipped ganache over the génoise and roll it up carefully.

Cover the roll with additional ganache on top and refrigerate until firm.

Melt the chocolate in a double boiler or in the microwave until it reaches 40 °C (104 °F). Lower the temperature to 28 °C (82 °F), then raise it to 31 °C (88 °F) to properly temper the chocolate, ensuring it won’t melt at room temperature.

Using plastic sheets or moulds, spread the chocolate very thinly and let it cool over a curved surface to form chocolate “logs.”

Cut the pieces into various sizes and use them to decorate the ganache-topped dessert.