Recipes
Recipes with my own touch
Servings
12
Ingredients
Casing:
100g 85% Lindt
20 x 9½ x 5cm aluminium loaf pan
Filling:
300g milk chocolate
200g white chocolate
300g Nutella
300g roasted, skinless hazelnuts
Chocolate log with hazelnut praline
Switzerland is famous for its snow-capped Alps, clocks, cheese and of course chocolate! When we lived there, our favourite store-bought chocolate bar was Ragusa – a totally more-ish chocolate casing with a smooth melt-in-the-mouth praline filling packed to the brim with whole hazelnuts! When we moved back to South Africa, this is one of the things we really missed until I attended a cooking demonstration where an Italian lady, Sandra, made this glorious chocolate torrone. It tastes as close to Ragusa as you will ever find! It is so good, not to mention easy to make, that you will probably always have one of these in your freezer, ready to indulge!
Method
- Gently melt the chocolate for the casing and brush the loaf pan evenly with two thirds of the chocolate. Place in the freezer to set. Reserve the ret to rush over the top.
- Melt the milk and white chocolate together. Stir in the Nutella and mix until smooth. Add the roasted hazelnuts and fill the chocolate-coated loaf pan. Place in the freezer to set for at least 30 minutes to an hour.
- When the filling has set, melt the remaining third of the dark chocolate and brush over the top of the filling. Return to the freezer to set completely.
- Remove the chocolate log from the freezer about 15 minutes before serving. Cut into slices and enjoy!
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