Textured sheet or silicone texture mat to fit the log mold
For the Chocolate Coating:
2
Combine milk chocolate and bittersweet coating in a double boiler or microwave-safe bowl. Heat on low until melted and smooth.
3
Place mat in the mold and mark the mat where it extends beyond the mold. Remove mat from mold and place on a flat work surface. Using an offset spatula, spread 3/4 of the mixture over the mat as evenly as possible until your markings. Place into log mold and secure into mold, using large rubber bands if necessary.
4
Place in the refrigerator or freezer to set. Set aside the remaining chocolate.
For the Cheese Filling:
5
Melt white milk chocolate in a double boiler or microwave.
6
Stir cream cheese and confectioners’ sugar together by hand in a large bowl; do not use a mixer. Add melted white chocolate and mix to combine. Pour into chocolate crust. Tap log on the counter to settle the mixture. Place in the refrigerator to set.
7
Re-melt remaining milk chocolate. Spread across the bottom of the mold and place in the fridge to set.
8
Use a knife to gently loosen the log and turn over onto a platter. Enjoy this chocolate confection at cool room temperature for easiest slicing.
Ingredients
Chocolate coating
12ozmilk chocolate, chopped
4ozbittersweet coating
Cheese filling
1lb white milk chocolate, chopped
1lbbrick-style cream cheese, room temperature
½cupconfectioner’s sugar
Tools
19plastic chocolate log mold, 2” wide
Textured sheet or silicone texture mat to fit the log mold
Directions
For the Chocolate Coating:
2
Combine milk chocolate and bittersweet coating in a double boiler or microwave-safe bowl. Heat on low until melted and smooth.
3
Place mat in the mold and mark the mat where it extends beyond the mold. Remove mat from mold and place on a flat work surface. Using an offset spatula, spread 3/4 of the mixture over the mat as evenly as possible until your markings. Place into log mold and secure into mold, using large rubber bands if necessary.
4
Place in the refrigerator or freezer to set. Set aside the remaining chocolate.
For the Cheese Filling:
5
Melt white milk chocolate in a double boiler or microwave.
6
Stir cream cheese and confectioners’ sugar together by hand in a large bowl; do not use a mixer. Add melted white chocolate and mix to combine. Pour into chocolate crust. Tap log on the counter to settle the mixture. Place in the refrigerator to set.
7
Re-melt remaining milk chocolate. Spread across the bottom of the mold and place in the fridge to set.
8
Use a knife to gently loosen the log and turn over onto a platter. Enjoy this chocolate confection at cool room temperature for easiest slicing.
I live in Israel and am unfamiliar with the product coating. Is there anything I can substitute it with?
Coating chocolate is baking chocolate. Look for a similar type of chocolate in your neighborhood.