The chocolate log is a show-stopping dessert to serve at the table for the Christmas holidays: a crunchy chocolate trunk filled with cream, white chocolate, toasted pandoro cubes, and berries. With simple ingredients and easy to make, this log will amaze everyone at the table!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
Ingredients
- 10.5 oz dark chocolate
- 2/3 cup heavy cream
- 1.75 oz white chocolate
- 1 oz pandoro
- to taste chopped pistachios
- to taste berries
- 1 sprig rosemary
Tools
- Mixer
- Spatula
- Piping Bag
Steps
To make the chocolate log, cover a cardboard roll with parchment paper and place it on a rack.
Melt the dark chocolate in a bain-marie; melt 100 grams at a time.
Spread the melted chocolate on the roll, let it solidify; then melt another 100 grams of chocolate and brush it on, covering the roll except for the side resting on the rack. Repeat the operation with the remaining chocolate until the chocolate has a thickness of at least 1/8 inch.
Whip the cream until stiff. Melt the white chocolate in a bain-marie and, when it is lukewarm, fold it into the cream with a spatula, moving from the bottom upwards.
Transfer the cream into a piping bag with a star nozzle.
Cut the pandoro into cubes and toast it in a pan over low heat.
Gently remove the cardboard roll from the chocolate. Fill the chocolate log forming a layer of cream and a layer of pandoro cubes.
Garnish the log with pandoro cubes, chopped pistachios, berries, and rosemary sprigs.
Place in the refrigerator for a couple of hours before serving. Enjoy!
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