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Chocolate Log

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Almost everyone I know reacts with the same bewildered “What?!” when I mention that the Chocolate Log has been discontinued. Either that or they react with an “I know?!” if the news had reached them already – or they pretend that it had. How did this happen? It used to be one of my greatest comforts: breaking off the chocolate piece by piece and savouring every shard, then peeling off the marshmallow and letting it melt away in my mouth, finally ending with that ultra-crunchy biscuit… this can’t be the end! If you ever find yourself in the midst of a chocolate log emergency (you know the kind), just follow this recipe.

JAN | Jan Hendrik van der Westhuizen | Chocolate Log
INGREDIENTS

for the filling

  • 2 gelatin leaves

  • 2 egg whites

  • 200 g (250 ml) sugar

  • 50 ml water

  • 12 wafer biscuits

for the chocolate

  • 500 g couverture or good quality milk chocolate

JAN | Jan Hendrik van der Westhuizen | Chocolate Log
METHOD

for the filling

Place the gelatin leaves in a bowl and cover with cold water for 5 – 10 minutes, or until soft.

Place the sugar and water in a saucepan on a very low heat. Do not stir at all. Leave on a low heat until the sugar has melted. Once it reaches boiling point, let it boil for another 6 minutes.

Remove the gelatin leaves from the water and squeeze out any excess water. Add the gelatin to the hot syrup and let it dissolve.


Beat the egg whites to soft peaks. With the mixer running, carefully and slowly drizzle in the hot syrup. Increase the speed to high and whip until the desired stiffness is achieved. Whip until the meringue has cooled.

Arrange the wafer biscuits on a cooling tray. Fill a piping bag fitted with a 3.5 cm plain nozzle with the meringue. Pipe the meringue on top of each biscuit. Keep a small, sharp knife and warm water aside to cut the meringue and the end of each biscuit. Keep to one side while you melt your chocolate.

for the chocolate

Chop the chocolate into small pieces. Place two-thirds of the chocolate in a bowl that will fit on top of a saucepan with simmering water. Make sure the bowl doesn’t touch the water. Keep the rest of the chocolate to one side.

Let the chocolate melt and stir every now and again. Once all the chocolate has melted, remove the saucepan from the heat.


Add the rest of the chocolate and gently stir until melted. Once the chocolate has melted, it should be tempered. To make sure it is, spread a little chocolate onto a cool surface. As soon as the chocolate starts to set within 2 minutes. it should be ready.

Pour or spoon the chocolate over the biscuits and let them cool until the chocolate has hardened.

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