The Chocolate Log bar, inspired by the rich traditions of South African confectionery, is a delicious treat that blends different textures and flavors with silky, creamy chocolate.
This recipe will walk you through every step of creating your own chocolate log, from choosing the best ingredients to perfecting the tempering procedure. This dish is sure to please, whether you’re trying to dazzle visitors or just indulge in your sweet taste.
Ingredients:
For the chocolate log, you’ll need the following:
Meringue:
4 egg whites
1 cup granulated sugar
1 tsp cream of tartar (optional, for stability)
A pinch of salt
Chocolate Coating:
300g high-quality dark or milk chocolate
50g unsalted butter (to make the chocolate glossy)
Wafer Biscuits:
12 wafer biscuits or thin sponge cake layers
Filling (Optional):
250ml heavy cream (to be whipped, optional filling)
2 tbsp powdered sugar (optional)
Chocolate Log Recipe
1. Prepare the Meringue
First, make the meringue, which will serve as the log’s light, airy basis. Four egg whites should be separated from the yolks; make sure the whites do not acquire any yolk in them as this might interfere with the whites’ ability to whip.
Beat the egg whites with a pinch of salt in a large, clean bowl until soft peaks form. Here’s where a tiny bit of cream of tartar can assist keep the meringue stable. While keeping the whites whipped, gradually add the sugar.
Beat the mixture until stiff peaks form. The mixture should have a glossy appearance, and the peaks should not dip when you lift the beaters.
2. Form the Meringue Logs
Set down some parchment paper to line a baking pan and preheat your oven to 100°C (212°F). Meringue can be shaped into logs and placed straight onto the tray using a spoon, or it can be placed into a piping bag that has been equipped with a large round nozzle.
Meringue should be piped or spooned into long strips that are just a little bit longer than your wafer cookies. If you’d like, you can also add swirls for decoration.
Bake the meringue for 90 minutes to 2 hours on low heat. Regularly check to make sure the meringue is crisp but not overdone, as the idea is to dry it out rather than brown it. After baking, turn off the oven and allow the meringue cool fully within with the door slightly ajar.
3. Get the coating made of chocolate ready.
Melt the chocolate for the coating while the meringue cools. Cut the chocolate into small, even pieces and use a double boiler (a heatproof basin set over a simmering pot of water) to slowly melt the chocolate. Until smooth, stir continuously.
While the chocolate is melting, stir in around 50g of unsalted butter to make the coating glossy and simpler to work with. Mix until all of the butter is incorporated.
As an alternative, melt two thirds of the chocolate in the double boiler, take it off the heat, and mix in the remaining third to temper it. This procedure will guarantee that the chocolate solidifies with a glossy exterior and a delightful snap.
4. Put the Chocolate Log together.
You may start building the chocolate logs once your meringue logs have cooled and the chocolate has melted.
Using a pastry bag, pipe or spoon the optional whipped cream onto a wafer biscuit. For added flavor, you can also spread a thin layer of jam (such apricot or raspberry).
Top the biscuit with one of the meringue logs. You can place another biscuit on top, then another layer of cream and meringue, if you’re creating numerous layers.
Once the logs are put together, drizzle or pour the melted chocolate over them using a spoon or tiny spatula. Make sure the chocolate completely coats the surface to provide a sturdy outer layer. Let the chocolate cool for about fifteen minutes, and then chill it for thirty more minutes to ensure it sets completely.
5. Filling Options That Are Optional
You can use various fillings inside the chocolate logs for even more deliciousness. You can flavor the whipped cream with coffee, vanilla essence, or a small amount of liquor, such as Baileys or Kahlua.
For extra texture and crunch, you may also mix crushed nuts, such almonds or hazelnuts, into the whipped cream. You can add a layer of sliced berries or a fruit compote in between the layers for a fruity twist.
Try using white chocolate or even ruby chocolate to alter the flavor profile of the chocolate coating and create a more eye-catching visual effect.
6. Presentation and Garnishing
Consider dusting the chocolate logs with cocoa powder, powdered sugar, or even edible gold leaf for a fancier look. You may also add color and freshness to the finished dish by using fresh berries or mint leaves.
Before the chocolate coating completely sets, you can use a fork to make waves or other patterns if you would want your chocolate logs to have a textured surface.
Drizzle the logs with a contrasting chocolate hue, such as white chocolate or caramel sauce, for an even more festive appearance. For a more whimsical touch, you can also add some finely chopped nuts, shredded coconut, or colorful sprinkles.
7. Keeping the Chocolate Log Stored
Store the chocolate logs in the refrigerator in an airtight container if you won’t be serving them right away. If you want to keep the meringue crisp, it’s best to serve them the same day they’re created because the moisture from the cream may cause the meringue to soften slightly.
If you have to get ready ahead of time, you can also freeze these logs. Just make sure to carefully wrap each log in plastic wrap before freezing. Before serving, let them defrost in the fridge for a few hours.
See also: Napoletana Sauce
Tips for Success
When beating the egg whites, make sure the bowl and beaters are spotless and devoid of any grease. Any fat will keep the peaks of the whites from becoming rigid.
If you are not comfortable with tempering chocolate, you can choose to use the butter to melt the chocolate all at once. It will taste great even if it won’t have the same glossy look as tempered chocolate.
Baking Meringue: The secret to getting the meringue to dry out without browning is to bake it at a low temperature. If the temperature in your oven is too high, you might want to bake with the door slightly cracked.
Use your imagination when decorating your chocolate logs! Try experimenting with different flavors, textures, and garnishes to turn these into the star dish of your upcoming party.
Final Thoughts
This chocolate log is a light, airy, and indulgent dessert perfect for any occasion. A wonderful mix is created by the contrast between the smooth chocolate coating and the crispy meringue. This adaptable dessert will look great whether you follow the traditional recipe or add your own additions. Have fun with your baking!
