Did you miss me yesterday? I had lots of errands to do. By the time I got home, it was time for the Charles Chocolates and Samovar Tea Lounge online and live chocolate and tea tasting event. At that point, I figure it just best to skip the post yesterday. Here I am today though!
The Charles Chocolates and Samovar Tea Lounge chocolate and tea tasting was really interesting. I’ve watched beer and chocolate tastings as well as wine and chocolate tastings before. I have even conducted chocolate tastings for my own classes. This was a first though. What did you think? If you didn’t get a chance to watch it live, here’s the video…
Charles Chocolates produces some really great chocolates. Need some ideas of what to try? Some of my favorites are the Fleur de Sel Caramel Edible Chocolate Box, the Triple Chocolate Hazelnuts, the Salty-Sweet Cashew Chocolate Bar and the Ginger Chocolate Bar. All excellent choices! FYI…They also offer a great chocolate bar selection offering an assortment of five different chocolate bars so you don’t have to pick just one! Treat yourself! You only live once.
I found this recipe a few weeks ago on a blog called The Stone Soup. My friend and I were looking for something easy, yet elegant looking for her young budding chefs to make for a dinner party. This fit the bill. It’s even no-bake! We found biscuits (cookies) in out local grocer that stocks lots of European items. The had the biscuits available in vanilla or chocolate. They weren’t the same brand, but they don’t have to be. I think you could even get a similar look using lady fingers or vanilla wafers, although you would need more than three piles of cookie stacks to make the log. It is gorgeous and elegant. Looks like it came form the local pastisserie! It reminds me so much of theholiday yule log, but without all the work. I’m sure you could dress it up properly over the holidays too!
Chocolate Hazelnut Biscuit Cake
1 cup cream
1 teaspoon vanilla extract
250g (1/2 lb) Mascarpone
1 packet (250g or 1/2lb) Arnott’s Chocolate Ripple biscuits
250grams (1/2lb) dark chocolate (70% or higher cocoa content), broken into chunks
½ cup cream
small pinch sea salt
1 egg yolk, optional
60g (2 oz) hazelnuts, peeled, roasted & coarsely chopped
Whip 1 cup cream until soft peaks form, you don’t want it to be too firmly whipped as the thick Mascarpone will thicken things up. Stir through vanilla and Mascarpone. Take a biscuit and spread with a thin layer of cream mixture on the top side. Place on a work surface cream side up then repeat with another biscuit and stack it on top of the first. Repeat until all the biscuits are used and you have made three stacks.
Take a long serving platter and lay biscuit logs on it to create on big log. Cover as evenly as possible with remaining cream mixture and refrigerate for 30 minutes.
Meanwhile, bring the ½ cup cream to a simmer in a medium saucepan. Remove from the heat and add chocolate chunks and stir until chocolate is melted and smooth. If the mixture starts to separate, whisk through the egg yolk. Allow chocolate to cool until still runny but not hot enough to melt the cream.
Remove log from the fridge and scatter hazelnuts over the top. Drizzle over chocolate and return to the fridge for at least 2 hours or overnight. To serve remove from the fridge and slice on an angle so you get the striped ’surprise’ effect with the biscuits.