Log On!

In other words, join the latest trend in desserts and confections! While some prefer to order theirs, we know there are hundreds of balabustas who have been creating chocolate confections at home using the log molds. It’s easy to do and you need not be a trained culinary expert to turn out eye-popping desserts yourself.

Chocolate Log

This one is pareve but you can make it milchig just by using milk or white dairy chocolate.

  • Log mold
  • Acetate sheet cut in half lengthwise texture sheet
  • 1 lb. praline paste (fresh at our store)
  • 2 lbs. quality bittersweet chocolate or 1 lb. each white and bittersweet (available at our store)
  • 6 oz. hazelnut brittle
  • 2 cups cornflakes

Melt the chocolate and praline in a microwave or double boiler. Stir to combine and melt completely. Use an immersion blender to smooth out all lumps of praline. Stir in the nuts or cornflakes.

Line the mold with acetate sheet. Reserve extra acetate for another use.

Place a texture sheet trimmed to the size of the mold on top of the acetate. Pour the chocolate mixture into mold and put into the refrigerator to set.

When the log is firm, release the two ends with a spatula and invert the log onto a tray. Gently remove acetate sheet and texture sheet. Serve. Store at cool room temperature.


Chocolate Cheese Log

This is not a cheesecake but rather a chocolate confection — easy and yummy! Use our specially formulated melting chocolate for ease and great results.

For the chocolate coating:

  • 3/4 lb. milk chocolate, chopped (12 oz.)

For the chocolate cheese filling:

  • 1 1/2 lbs. white milk chocolate, chopped
  • 1 1/2 lbs. brick-style cream cheese, at room temperature
  • 3/4 cup confectioner’s sugar
  • Chocolate log mold — large size
  • Textured sheet or silicone texture mat to fit the log mold

Melt milk chocolate in a double boiler or microwave. Spread 3/4 of the chocolate over the entire sheet or mat as evenly as possible. Place into log mold and secure into mold using large rubber bands, if necessary. Place in the refrigerator or freezer to set. Set aside the remaining chocolate.

Melt white milk chocolate in a double boiler or microwave. Stir cream cheese and confectioners’ sugar together by hand in a large bowl. Do not use a mixer. Add melted white chocolate and pour into chocolate crust. Tap log on the counter to settle the mixture. Place in the refrigerator to set.

Re-melt remaining milk chocolate. Spread across the top of the log and place in the fridge to set. This will become the bottom.

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.


White Choc. Cheesecake Log

This version requires a little more time as the cheesecake is baked, then molded.

For the cake:

  • 40 oz. unwhipped, brick-style cream cheese at room temperature
  • 2 cups sugar
  • 5 eggs
  • 2 tablespoons vanilla extract
  • 7 oz. quality white dairy chocolate, melted

For the glaze:

  • 8 oz. milk chocolate, chopped
  • 4 oz. heavy cream
  • White dairy chocolate to drizzle
  • Choice of chopped chocolate, chopped nuts, nut crunch and/or chocolate balls — to be used as a garnish

Preheat oven to 350°. Mix cream cheese and sugar until blended. Mix in melted white chocolate. Add eggs and vanilla extract. Mix until smooth. Place mixture into a 9×13 pan; disposable is fine. Bake cheese mixture for 50 minutes, stirring the entire mixture every 10 minutes to prevent browning. Remove from oven and let cool.

Line large log mold with an acetate sheet. Spoon cooled cheesecake mixture into the mold. Smooth top with a spatula and tap firmly on the counter to get rid of air bubbles. Freeze until solid.

Melt milk chocolate in a double boiler or microwave. Spread a thin layer of chocolate on the flat side of the log while still in the mold. Let chocolate set. Remove cheese log from mold by pulling up the overhanging acetate and place on a tray or cooling rack.

Prepare the ganache glaze:

Heat the heavy cream until hot; do not boil. Combine remaining melted milk chocolate and hot heavy cream and whisk to form a smooth, shiny glaze. Let sit a few minutes until it cools off a bit.

Starting at one end, pour chocolate ganache over the top of the log and allow to drip down the sides to cover. Let it set. Melt white dairy chocolate and drizzle over hardened glaze. Sprinkle with desired topping. Refrigerate until serving. Do not freeze after glazing.


Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.


Readers may submit questions to the Culinary Connoisseur, c/o Hamodia, 207 Foster Avenue, Brooklyn, N.Y. 11230 or via e-mail to peppermill@hamodia.com. This weekly column has been brought to you by The Peppermill, the world’s first kosher kitchenware store, located at 5015 16th Avenue, Brooklyn, N.Y. (718) 871-4022. You can also read a selection of previous columns in their comprehensive cookbook, The Culinary Connoisseur, available now at your local Judaica and kitchenware stores. Jam-packed with delicious recipes, insightful food information and helpful cooking tips, this book is certain to become your constant companion in the kitchen.