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Chocolate log

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Chocolate log

Heat the cream (35% fat) in a small saucepan and remove it from the heat as soon as it bubbles.

Add the chopped chocolate and cover the pot.

We leave 1′.

Stir with a spatula until the chocolate melts well and the mixture shines.

Put the melted chocolate in a bowl and let it cool slightly.

In the same pot, over low heat, put the butter until it melts.

Add the cocoa and mix.

Add the sweetened milk and salt and mix. The heat should be low enough for the ingredients to melt and homogenize to make the chocolate body smooth and shiny.

After the mixture is homogenized, remove from the heat and let it become warm for a while.

Add the melted chocolate and break in the cookies by hand, coarsely chopped.

Add the caramelized hazelnuts and sprinkle the chocolate body with cognac or coffee liqueur.

Mix very well with a spatula or by hand.

Wrap the salami mixture in greaseproof paper or double foil.

We tighten the edges of the parchment paper so that the log keeps its shape and freeze it in the refrigerator, for at least 2 hours or in the freezer until it is firm.

Keeps for 1 week in the fridge or for several weeks in the freezer.

We also serve plain.



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