Feb 23, 2017

Log Blog





While some food trends seem to come and go, chocolate logs seem to have secured their place on the sweet table at every simcha. Always on the lookout for new versions to old favorites, we have come up with collection of new recipes to please your guests and put your chocolate log molds to work.
The quantity for these recipes makes a large 18” log. You can use half the recipe for the narrow 18” log or ¾ of it for the wider, 10” long silicone molds.
The 18” molds are great for making multiple mishloach manos—simply cut your log into 3 or 4 pieces to send as Purim gifts. A 4” or 6” piece makes the perfect shalach manos.

This one is pareve but you can make it milchig just by using milk or white dairy chocolate

Supplies:
Large log mold
Acetate sheet cut in half lengthwise
Plastic texture sheet or printed transfer sheet

1 lb. halva spread (fresh at our store)
2 lbs. quality bittersweet chocolate  or  1 lb each good quality white coating and bittersweet (available at our store)
8-10 ounces halva, plain or marble, cut in cubes

Chop the chocolate and melt in a microwave or double boiler. Add the halva spread and stir to combine and melt completely.  Gently stir in the chunks of halva.
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.


This new recipe allows those who are allergic to nuts to enjoy the popular chocolate logs—it’s nut free!

Supplies:

Large log mold
Acetate sheet cut in half lengthwise
Plastic texture sheet or printed transfer sheet

1 pound semisweet chocolate ex: dark chocolate or Callebaut semisweet chocolate
1 pound premium white chocolate coating
10 ounces whip topping, thawed
10 black & white sandwich cookies, (oreos) cut in chunks
10 chocolate chip cookies, cut in chunks

Bittersweet coating and white coating to drizzle

Chop chocolate into chunks. Melt in double boiler or microwave.  Pour topping over chocolate and whisk to combine to achieve a smooth shiny mixture.  If there are white streaks of topping, heat for 15 seconds in the microwave and stir some more. Fold in chopped cookies.
Line your chocolate log mold with an acetate sheet. Pour mixture into mold and freeze until firm. Pull on acetate to release the log. Invert onto platter. Drizzle melted chocolate over the length of the log to decorate as desired.

This recipe combines two popular trends—chocolate logs and Lotus cookies butter spread

Supplies:
Large log mold
Acetate sheet cut in half lengthwise
texture sheet

2 lbs. quality bittersweet chocolate or 1 lb each white and bittersweet (available at our store), chopped
1 lb. Lotus crunchy or plain cookie butter spread
6 ounces Lotus cookies, broken up
6 ounces cinnamon chips

Melt the chocolate in a microwave or double boiler. Stir in cookie butter to combine and melt completely.  If needed, use an immersion blender to smooth out all lumps. Stir in the cookies and cinnamon chips.
Line the mold with acetate sheet.  Reserve the extra acetate for another use.
Place a printed transfer sheet or 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.
Alternately, you can use just the plain acetate sheet in the mold and drizzle the top with melted chocolate and more chopped cookies once it’s removed from the mold.
When the log is firm, release the two ends with a spatula and invert the log onto a tray. Gently remove acetate sheet and transfer or texture sheet.  Serve. Store at cool room temperature.




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