Featured Recipe
Chocolate Biscuit Logs
By Kate
"
Rich dark chocolate melted with creamy butter, whipped into a silky base mixing crunchy biscuit chunks and fluffy marshmallows. Golden raisins swapped for dried cherries add tartness, toasted almond slivers replace pine nuts for crunch. Rolled tight in foil, chilled until firm, then dusted with icing sugar to mimic a cured saucisson. A classic no-bake French sweet turned playful with new textures and flavors. Great for bites at parties or casual nibbling, dairy free with margarine swap, egg can be omitted for vegans using flax egg. Timing flexible—look for firmness not just minutes. Brings surprise mouthfeel and deep cocoa notes, nostalgia with an adult twist.
"
Prep:
25 min
Cook:
5 min
Total:
30 min
Serves:
32 servings
dessert
no bake
chocolate
party food
Introduction
Dark chocolate melting slow over simmering water. Butter softens, blending smoothly. Crisp biscuit chunks ready to deliver crunch. Marshmallows cut in small cubes promising little pops of soft sweetness. Dried cherries swapped in place of traditional golden raisins—sharper, a little tart. Toasted almonds replacing pine nuts—different crunch, more nuttiness. Everything folded gently to keep texture distinct. Rolled tight in foil sheets, twisted ends pinched close. Chilled not rushed until firm enough to slice clean. Rolled in powdered sugar—dusty white exterior mimics real cured meats like driedsaucisson. Rustic presentation on wooden board. Not just sweets but texture, aroma, depth. Egg or flax egg to bind. Cinnamon or pinch of sea salt optional for complexity. A classic turned modern; straightforward no bake, relying on touch and feel over rigid timings. Patience pays off. Resist temptation to slice too early—chunks must be set. The aromas of dark chocolate and toasted almonds fill kitchen at chilling time, tempting but worth wait. Bite into rough crunch, marshmallow softness, fruit brightness. Simple transformed.
Ingredients
About the ingredients
Dark chocolate at 65% is less bitter, mellower than 70%, balances nicely with sweet elements. Margarine chosen to keep dairy free option; unsalted butter fine too but margarine is more affordable and stable. Powdered sugar integrates smoothly, no graininess. Flax egg replaces real egg for vegans—prepare by mixing flaxseed meal with water, resting 5 min to gel before addition. Biscuits—petit-beurre or similar, broken uniformly to keep even baking texture, around half an inch chunks. Marshmallows diced evenly avoid melting into base completely, adding chewy contrast. Dried cherries add sour brightness missing from golden raisins, cutting sweetness. Toasted almonds stronger crunch, subtle bitterness replaces pine nuts’ buttery notes. Optional cinnamon or pinch of sea salt enhances overall flavor. Refrigeration solidifies shape; no baking needed but requires chill time for textures to meld. Avoid overmixing ingredients to prevent biscuit breaking down too much or marshmallows dissolving.
Method
Technique Tips
Melting chocolate slowly avoids grainy texture; bain-marie preferred to direct heat to protect emulsion. Temperature control key—too hot and egg scrambles; too cold and sugar lumps remain. Adding powdered sugar into warm mixture helps dissolve fine crystals quickly, smoothing texture. Use whisk first for sugar and egg, then spatula for folding in solids to preserve crunch. Forming log shape on foil makes easy wrapping, standard sizing important for even chilling. Press gently to compact without compressing into a dense block—texture relies on air pockets and distinct pieces. Chilling minimum 90 minutes but test firmness with fingertip—should yield slightly under finger but not feel soft. Rolling in powdered sugar doubles as aesthetic and keeps pieces from sticking to knife on slicing. Serrated knife reduces crumbling edges. If chocolate thickens too much mid-process, a teaspoon vegetable oil loosens, but don’t rush melting. Serving temperature cold but not frozen; flavors open up once slightly warmed to room temp. Store in fridge tightly wrapped, best consumed within 3 days for freshness and texture.
Chef's Notes
- 💡 Use bain-marie when melting chocolate. Avoid direct heat, grainy texture. Temp control is vital. Simply simmer and stir. Mix in margarine well.
- 💡 For vegan option, flax egg is easy. Mix flaxseed meal with water. Let it sit few mins to gel. Use it right after for binding. Easy swap.
- 💡 Keep chocolate around 50°C. Hotter scrambles eggs; cooler lumpy sugar. Whisk powdered sugar in while warm. Helps keep everything smooth. No graininess.
- 💡 Be gentle folding biscuits and marshmallows. Don’t overmix or crush. Keep that crunch. Aim for texture contrast—soft, chewy, crisp.
- 💡 Chill logs long enough. Firm but yielding under pressure; 1.5 to 2 hours minimum. Time varies, check doneness with your finger.
