Step by Step Instructions
- Step 1: Prepare the chocolate log. Put the water, the sugar and the cocoa in a saucepan. Heat the ingredients well, until the sugar and the cocoa dissolve completely. Keep stirring.
- Step 2: Add the butter and the cooking chocolate while still stirring, until they also melt and are blended nicely together with the rest of the mixture.
- Step 3: Place the biscuits, the almonds and the chopped chestnut spoon sweet in a large bowl, drizzle with 50g of the soumada and then with the chocolate mixture. Mix well and wait for 30 minutes, until the mixture sets.
- Step 4: Spread out a piece of baking paper on the kitchen counter, or other working surface, and pour the mixture out onto it. Shape the mixture into a cylinder, like a thick salami, and wrap it with the baking paper which it is laid onto. Put the chocolate log in the freezer for at least 1 hour until it freezes.
- Step 5: Heat the rest of the soumada and the milk in a small saucepan for a few minutes, until the ingredients have been combined, stirring continuously. Refrigerate the sauce to cool or leave it at room temperature.
- Step 6: Remove the chocolate log from the freezer and unwrap it. Sprinkle with icing sugar and cocoa and top it with the soumada sauce.
Ingredient List
- 300g almond biscuits (coarsely chopped)
- 150g blanched almonds (roasted and coarsely chopped)
- 200g chestnut spoon sweet (finely chopped)
- icing sugar (for the sprinkling)
- cocoa (for the sprinkling)
- 50g soumada
- 100g fresh milk
- 250g sugar
- 250g water
- 50g cocoa
- 200g butter (cut into cubes)
- 100g cooking milk chocolate (cut into small pieces)
- 50g soumada