CHOCOLATE LOG

Αυτή η ανάρτηση είναι επίσης διαθέσιμη στο: Greek

Ingredients

1^st mixture:

• 200 g dark chocolate couverture
• 150 g heavy cream 35% fat

2^nd mixture:

• 125 g hazelnuts, toasted
• 100 g granulated sugar

3^rd mixture:

• 250 g butter, at room temperature
• 100 g icing sugar
• 5 tablespoons cognac
• 50 g cocoa powder
• 275 g digestive cookies

Method

For the 1^st mixture:

• Chop the chocolate into pieces and put them in a bowl.
• Add the heavy cream.
• Cover with plastic wrap and heat in the microwave for 1 minutes set at 700 watts.
• When ready, stir to combine and create a nice thick ganache. Set aside for about 10-30 minutes, until it cools completely. You don’t want the butter to melt when you add it.

For the 2^nd mixture:

• Add the sugar to a nonstick pan in batches. Add 20 g first. As soon as it melts, add another 20 g and wait for it to melt. Continue this process until all of the sugar has been added.
• As soon as the final batch has melted, add the toasted hazelnuts and stir distribute. Quickly and carefully transfer mixture to a nonstick baking pan. It is very hot so do come into contact with it.
• Set aside to let it cool completely.

For the 3^rd mixture:

• Beat the icing sugar, cocoa powder and butter in a mixer.
• Add the ganache, cognac and the digestive cookies (cut them in half, do not crush or crumble them.
• Coarsely chop the hazelnuts in a blender.
• Add them to the mixer’s bowl and gently stir with a spoon.
• Lay out a sheet of parchment paper and spread the mixture along the edge of the sheet.
• Start to roll into a log. Halfway through rolling, add a sheet of plastic wrap to help keep the roll the same size from beginning to end.
• Continue to roll until the log is securely wrapped and tie the ends like a piece of candy.
• Cover in plastic wrap and place in the freezer for at least 2 hours.

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