Kormos (Chocolate Hazelnut Tree Log)

Directions

• First Mixture
• Add cooking chocolates and thickened cream in a bowl with cling wrap placed over the bowl. Add to microwave for 1 minute.
• Stir the mixture until you get a smooth and thick creamy chocolate ganache.
• Set aside to cool for 10-20 minutes.
• Second Mixture
• Pour 20g of the 100g sugar into a non-stick pan on a medium heat and wait for it to dissolve. As it dissolves, add another 20g of sugar. Repeat this process until there’s no more sugar left.
• Add the toasted hazelnuts to the pan and coat all the hazelnuts with the caramlised sugar.
• Remove from the pan to another tray straight away to stop it from burning.
• Set aside to cool.
• Third Mixture
• Add the butter, cocoa and icing sugar into a large mixing bowl and mix altogether.
• Pour 1 TSP of vanilla extract into the mixing bowl and continue to mix until all is combined and the mixture is thick.
• Break the milk biscuits in half and add to the mixture and mix with a wooden spoon.
• Break the caramelised hazelnuts with your hands and add to a grinder to crush the hazelnuts.
• Add the crushed hazelnuts to the mixture and combine well.
• Rolling Process
• Lay down a sheet of baking paper and scoop the mixture onto the sheet horizontally.
• Start to roll into a log. Add a sheet of cling wrap to keep the roll the same size from beginning to end.
  
• Continue to roll until the log is securely wrapped and tie the ends like a piece of candy.
  
• Place in freezer for at least 2 hours.