Recipe for a Vegetable Log with Pumpkin and Cocoa Ganache

Cocoa Ganache
Wash the squash and cut it into small cubes, leaving the skin on. Place the squash pieces in a glass container, cover, and cook in the microwave for 10 minutes at 900 Watts. Blend the still warm squash with plain soy yogurt, half the milk, sugar, cocoa butter, cocoa powder, almond puree, cinnamon, and vanilla. Once the mixture is smooth and homogeneous, in a small saucepan, dissolve the remaining cold milk with agar-agar, place on heat, bring to a boil, and let boil for 1 minute. Remove from heat and incorporate into the previous mixture. Mix well. Place a loaf pan on a perforated baking sheet, moisten it, then pour the ganache into it.

Base Crush the hazelnuts, peanuts, and cocoa nibs and roast them for a few minutes in a non-stick pan, then set aside. Blend the dried fruits and then incorporate this paste into the roasted peanuts by mixing by hand. Roll out your base on a floured surface to the dimensions of the cake mold, then place your base on top of the ganache so that the two elements adhere well. Refrigerate for a whole night!

Assembly and decoration The next day, turn the log onto a serving platter, gently remove the mold, and decorate according to your preferences. For me: with green marzipan trees, small white marzipan balls, diced dried apricot, whole crushed hazelnuts, and sprinkle with powdered sugar or shredded coconut to mimic snow!