Ch-EAT's Christmas Log with Baci
The name says it all. A hazelnut Christmas Log filled with whole hazelnuts and Baci pralines, covered with silky Dark Perugina Chocolate.
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Ingredients
300g 'Morning Coffee' type Biscuits
300g Roasted Blanched Hazelnuts
397g (1 Can) Nestlé Carnation Condensed Milk (Ħalib Magħqud)
40g Perugina Cacao Zuccherato
100g Baci Hazelnut Spread
150g Perugina Gran Blocco Fondente Extra
6-8 Baci Pralines (I used the dark chocolate ones)
Directions:
1. In a food processor, crush the biscuits until they are almost powdered. Leave some crumbled for texture. I suggest that you use the 'pulse' function. Alternatively, you can also crush them in a sealed bag using a rolling pin.
2. Place the crushed biscuits in a large bowl and put 200g of the hazelnuts in the food processor. Leave 100g whole for later.
3. Crush the hazelnuts until they start releasing their natural oil. Add the powdered cocoa and mix well. Stop when they start to get oily.
4. Add it to the biscuits, and also add the whole hazelnuts.
5. Combine them well together using a wooden spoon.
6. Add the condensed milk and mix them well together.
7. Add the hazelnut spread and mix them again.
8. To make things simpler, mix them well using a plastic glove or with clean hands until a sticky dough is formed.
9. Using baking paper, shape the dough into a log shape.
10. Press the Baci pralines in the 'log' to create some rough texture. Alternatively you can incorporate the pralines within the mixture. Leave them whole, they will look nice when you slice the log. Cover and refrigerate for about an hour.
11. Melt the dark chocolate spread and coat the log.
12. Let it set and slice only before serving to avoid it from getting dry.
