Studded Chocolate Nut Log
4.7(786 ratings)Somewhere between a chocolate salami and a fudge roll, this log looks impressive on a board but comes together in half an hour. Melted cacao butter sets the chocolate firmly in the fridge, while date paste keeps it soft enough to slice. Use a mix of whole nuts so every cut reveals a different pattern.
- Hands-on
- 30 min
- Chill
- 4 hr
- Total
- 4 hr 30 min
- Serves
- 12
- Level
- Moderate
Method
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Step 1: Melt the cacao butter in a bowl over warm water, keeping it below 115F, then whisk in the date paste, almond butter, vanilla and salt until glossy.
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Step 2: Sift in the cacao powder and stir until the chocolate is thick and smooth, then refrigerate for about 15 minutes until it firms to a pliable fudge.
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Step 3: Fold in the almonds, hazelnuts, pistachios and cacao nibs, making sure the whole nuts are distributed evenly through the chocolate.
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Step 4: Tip the mixture onto a large sheet of parchment, shape it into a log about 2 inches thick, then roll it up tightly and twist the ends.
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Step 5: Chill the log for at least 4 hours or overnight, then unwrap and cut into slices about 1/2 inch thick with a knife dipped in hot water.
Same technique, different aisle
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