chocolate and biscuit blocks

By • November 3, 2015 0 Comments

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Author Notes: This easy dessert is a reinterpretation of something my greek mother makes for us which she calls a log but others call it a mosaiko or even a chocolate salami ! I call mine blocks because this is what they resemble, not only in appearance but also in weight and density (a bit like cobblestones too). My mother’s version uses a combination of butter and milk and cocoa powder while mine is a simplified and more hearty version. You’ll notice in the pictures that I attempted different variations using white chocolate as well as milk chocolate and different types of cookies or biscuits ! Because of the differences in fat content of the different types of chocolate and differences in the crispiness of different types of cookies, my recommendation is that you stick to the dark chocolate and harder crispier biscuits and not softer cookies or cookies that crumble too easily (biscuit means baked twice, which is why they are harder and snap). And also, the white and milk chocolate versions never firm up sufficiently to be unmoulded but I’ll continue experimenting and come up with new recipes for those soon ! Enjoy... :)Georgios Tsaklidis (g-tsak from icookstuff)


Makes 4-8 blocks

  • 200 grams dark chocolate (64-72% cocoa)
  • 200 grams digestive biscuits (or petit lait / petit beurre / shortmeal biscuits)
  • 125 grams heavy cream (30-35%)
  • 25 grams agave nectar (or honey or corn syrup)
  • 1 teaspoon vanilla extract
  • 1,5 teaspoons cognac (or brandy)
  1. chop your chocolate and roughly break up your biscuits and set aside in 2 separate bowls (use a large bowl for the biscuits)
  2. heat up the cream in a small saucepan with the sugar syrup (do not boil)
  3. place the small saucepan in a larger pan of almost boiling water (like a double-boiler or bain-marie) and add the chopped dark chocolate and stir until melted
  4. remove from heat and add the vanilla extract and cognac and stir and pour over the broken biscuits stirring constantly until all biscuits are covered in chocolate
  5. * if using a silicone loaf mould or silicone cupcake / mini-cake mould, pour your warm mixture directly inside, pack the mixture down with a spoon and tap on your counter to eliminate air bubbles ** if using a rigid loaf mould or cake pan, line the mould with plastic film first, then pour in the mixture and pat down and tap on your counter
  6. allow the mixture to sit at room temperature for 1 hour, for the cream mixture to partly seep into the biscuits, then place Inside your freezer for several hours until firm
  7. remove from mould when frozen (to conserve its shape) and transfer to the refrigerator 15 minutes before slicing and serving

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