Bel’s Mum’s Chocolate Log
Photography Yuki Sato.
"My mum has always been an excellent cook and hostess. She’s a master at feeding a crowd and making it look easy — usually with a glass of chardonnay between courses! From her family trove comes a Chocolate Log recipe that became (and still is) a must-make in the lead-up to Christmas every year. All three of us sisters insisted on being present for the making of these treats, which inevitably led to chaos in the kitchen. This recipe brings back hilarious memories, and is also a major crowd-pleaser. We often make extra and keep them in the freezer to pull out for dessert throughout the year" - Bel Bonnor
Makes: 3-4 logs
INGREDIENTS
2 x 250-gram packets vanilla wine biscuits, 1 packet roughly crushed and 1 packet finely crushed
150 grams mini marshmallows
⅓ cup (80 grams) glacé cherries, roughly chopped
1⅔ cups (230 grams) roasted mixed nuts, roughly chopped
2 teaspoons cocoa, sifted
280 grams butter, melted and cooled
300ml condensed milk
⅓ cup (85ml) brandy
To finish:
½ cup (45 grams) desiccated coconut
250 grams dark chocolate, melted
½ cup (65 grams) slivered almonds, toasted and roughly chopped
METHOD
Put the biscuits, marshmallows, cherries, nuts and cocoa in a large bowl and mix to combine well.
Stir the butter, condensed milk and the brandy together, add to the biscuit mix and stir until it’s sticking together. Chill in the fridge until it’s firm, about 1 hour.
To finish: Tip the mixture onto the bench and form into 3–4 fat sausages.
Spread the coconut over a large piece of baking paper and roll the logs in it to coat. Shake off any excess coconut and drizzle the chocolate over the logs, letting it dribble down the sides. Scatter over the toasted almonds. Chill in the fridge to set.
When the chocolate is fully set, roll the logs in foil and store in the freezer until ready to cut.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.