Jun 9, 2016
In other words join the latest trend in desserts and confections! While some prefer to order theirs, we know there are hundreds of balabustas who have been creating chocolate confections at home using the log molds. It’s easy to do and you need not to be a trained culinary expert to turn out eye popping desserts at home.
This one is pareve but you can make it milchig just by using milk or white dairy chocolate
Acetate sheet cut in half lengthwise
1 lb. praline paste (fresh at our store)
2 lbs. quality bittersweet chocolate or 1 lb each white and bittersweet (available at our store)
6 ounces hazelnut brittle
2 cups cornflakes
Melt the chocolate and praline in a microwave or double boiler. Stir to combine and melt completely. Use an immersion blender to smooth out all lumps of praline. Stir in the nuts or cornflakes.
Line the mold with acetate sheet. Reserve extra acetate for another use.
Place a texture sheet trimmed to the size of the mold on top of the acetate. Pour the chocolate mixture into mold and put into the refrigerator to set.
When the log is firm, release the two ends with a spatula and invert the log onto a tray. Gently remove acetate sheet and texture sheet. Serve. Store at cool room temperature.
Chocolate Cheese Log
This is not a cheesecake but rather a chocolate confection—easy and yummy! Use our specially formulated melting chocolate for ease and great results.
For the chocolate coating:
¾ lb milk chocolate, chopped (12 ounces)
For the chocolate cheese filling:
1 ½ pounds white milk chocolate, chopped
1 ½ lbs brick-style cream cheese, at room temperature
¾ cup confectioner’s sugar
Chocolate log mold—large size
Textured sheet or silicone texture mat to fit the log mold
Melt milk chocolate in a double boiler or microwave. Spread ¾ of the chocolate over the entire sheet or mat as evenly as possible. Place into log mold and secure into mold using large rubber bands, if necessary. Place in the refrigerator or freezer to set. Set aside the remaining chocolate.
Melt white milk chocolate in a double boiler or microwave. Stir cream cheese and confectioners’ sugar together by hand in a large bowl. Do not use a mixer. Add melted white chocolate and pour into chocolate crust. Tap log on the counter to settle the mixture. Place in the refrigerator to set.
Re-melt remaining milk chocolate. Spread across the top of the log and place in the fridge to set. This will become the bottom.
Use a knife to gently loosen the log and turn over onto a platter.
Enjoy this chocolate confection at cool room temperature for easiest slicing.
White Chocolate Cheesecake Log
This version requires a little more time as the cheesecake is baked then molded
For the cake:
5-8 ounce un-whipped, brick cream cheese at room temperature
2 cups sugar
7 ounces quality white dairy chocolate, melted
For the glaze:
8 ounces milk chocolate, chopped
4 ounces heavy cream
White dairy chocolate to drizzle
Choice of chopped chocolate, chopped nuts, nut crunch, chocolate balls-to be used as a garnish
Preheat oven to 350. Mix cream cheese and sugar until blended. Mix in melted white chocolate. Add eggs and vanilla extract. Mix until smooth. Place mixture into a 9x13 pan; disposable is fine. Bake cheese mixture for 50 minutes, stirring the entire mixture every 10 minutes to prevent browning. Remove from oven and let cool. Line large log mold with an acetate sheet. Spoon cooled cheesecake mixture into the mold. Smooth top with a spatula and tap firmly on the counter to get rid of air bubbles. Freeze until solid.
Melt milk chocolate in a double boiler or microwave. Spread a thin layer of chocolate on the flat side of the log while still in the mold. Let chocolate set. Remove cheese log from mold by pulling up the overhanging acetate and place on a tray or cooling rack.
Prepare the ganache glaze:
Heat the heavy cream until hot; do not boil. Combine remaining melted milk chocolate and hot heavy cream and whisk to form a smooth, shiny glaze. Let sit a few minutes until it cools off a bit. Starting at one end pour chocolate ganache over the top of the log and allow to drip down the sides to cover. Let it set. Melt white dairy chocolate and drizzle over hardened glaze. Sprinkle with desired topping. Refrigerate until serving. Do not freeze after glazing.