Chocolate Tonka Cream Insert: Whisk the egg yolks with the sugar. Bring the heavy cream and grated tonka bean to a boil. Slowly pour the hot cream over the yolk and sugar mixture, whisking constantly. Return to low heat and cook gently, stirring, until it thickens like a custard. Melt the chocolate in a double boiler, then pour the hot custard over the chocolate, mixing well (use an immersion blender if needed). Pour into an insert mold and freeze overnight.

Whipped Praline Ganache: Melt the milk chocolate and praline paste together in a double boiler. Heat 1/2 cup heavy cream with the honey. Gradually pour the hot cream over the chocolate-praline mixture in three additions, mixing well each time. Add the remaining cold heavy cream and mix until smooth. Cover with plastic wrap directly on the surface and refrigerate for at least 3 hours (overnight is best).

Cocoa Sponge Cake: Preheat the oven to 350°F (180°C). Melt the dark chocolate and butter together in a double boiler. Beat the eggs with the honey and sugar. Add the almond flour, then sift in the flour, cocoa powder, and baking powder. Mix in the heavy cream. Finally, fold in the melted butter and chocolate mixture. Spread the batter onto a silicone baking mat and smooth it out (so you can cut strips to fit your yule log mold). Bake for 10 minutes. Let cool, then cut strips to fit your mold.

Crispy Praline Layer: Melt the milk chocolate, praline paste, and oil together in a double boiler. Crumble the wafer cookies and mix them in well. Spread a thin layer over one of the sponge cake strips (you may be able to cover two strips). Chill to set.

Assembly: Whip the praline ganache until light and firm. Prepare the mold: place a decorative mat (such as a braided pattern) in the bottom of the mold. (If your kit includes silicone end pieces, use them for easy unmolding.) Pour half of the whipped ganache into the mold. Tap the mold to remove air bubbles and fill the pattern. Unmold the chocolate tonka insert and place it in the ganache. Press down gently, then pour in the remaining ganache.

Place the sponge cake base, praline side facing in, on top. Smooth so nothing sticks out of the mold. Freeze overnight.