Chocolate Christmas Log
6
45 min
15 min
Ingredients
- 125g condensed milk
- 80g Stork Vegan Baking Block
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 100g Novibloc Dark Chocolate , chopped
- 150g packet Morning coffee biscuits
- 120g dried apricots, chopped or dried cranberries
- 100g toasted almonds, chopped
- 4 tbsp desiccated coconut, toasted
- 200g extra Novibloc Dark Chocolate for decorating
- 1 tbsp icing sugar for dusting
- Christmas decorations (holly, ribbon )
- You will also need a Christmas log box and board
Method
- Place the condensed milk, butter, cocoa, vanilla and 100g chopped chocolate into a saucepan and melt down together gently. Meanwhile, finely crush half the biscuits and leave half a little coarse. Place the melted chocolate mixture into a large bowl and add the biscuits, dried fruit, almonds and coconut and mix well. Pour the mixture onto a large sheet of greaseproof paper, form into a log and roll up tightly. Twist the ends tightly and place into the fridge to set for 1 hour.
- Meanwhile, to make the chocolate bark, lay a sheet of greaseproof paper onto your work surface. Spread over 100g melted chocolate, but only onto one half of a greaseproof paper. Cover with the other half of paper and roll up. Allow to set completely in the fridge. When the log is set, place onto the board and spread over the remaining chocolate using a knife. Unroll the chocolate bark and stick onto the log. Add on any decorations to your liking: holly, ribbons etc and dust with icing sugar. Place into the box to keep fresh.
