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Recipe by The Peppermill

Chocolate Praline Log

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Parve Parve
Medium Medium
24 Servings
Allergens

Contains

- Tree nuts
1 Hour, 15 Minutes
Diets

This is the log that started it all!

Ingredients

Praline Log

  • 1 pound praline paste (available fresh at The Peppermill)

  • 1 pound premium white coating chocolate

  • 1 pound bittersweet coating chocolate

  • 6 ounces hazelnut brittle

  • 2 cups cornflakes

Tools

  • Long plastic log mold

  • Plastic or silicone texture sheet cut to the length of the mold

Directions

Prepare the Chocolate Praline Log

1.

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 brittle and cornflakes.

2.

Line the mold with texture sheet.  Pour the chocolate mixture into the mold. Tap the mold a few times on the countertop to settle the chocolate. Place in refrigerator for one hour to set.

3.

When the log is firm, release the two ends with a spatula and invert the log onto a tray. Gently remove texture sheet. Decorate with edible metallic paint as desired. Serve. 

Notes:

Store at cool room temperature. Long acrylic tray pictured available at The Peppermill.
Chocolate Praline Log

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Ruth Chait
Ruth Chait
2 years ago

This was sooo easy! It tasted just great and it took super fast. Used a metal log pan. Going to get a silicone one cause I couldn’t release it from the pan. Please do the same.