Chocolate Log

Looking for that 'WOW' factor? Need an elegant treat to send for an occasion? This gorgeous chocolate log is perfect for dessert, for gift-giving, hosting, and anytime you want to impress! Recipe and photo adapted from
Chocolate Log
  • Recipe serves:12
  • Preparation time20 minutes
  • Cooking time4 hours 30 minutes or more


1 lb. praline paste

2 lbs gluten free semisweet or bittersweet chocolate 
6 ounces hazelnut brittle 
2 cups cornflakes cereal 
Additional 8 ounces gluten free semisweet or bittersweet chocolate, for texture sheet (optional)

Tools needed:
Log Mold
Acetate Sheet
Texture Sheet

Chocolate Log

Enjoy Life Gluten Free Rice Milk Chocolate Bar, 1.12 Oz (24 Pack)

Price: $49.99
Chocolate Log

Enjoy Life Gluten Free Dark Chocolate Bar, 1.12 Oz (24 Pack)

Price: $49.99
Chocolate Log

Erewhon Gluten Free Cereal, Cornflakes, 11 Oz. Box (12 Boxes)

Price: $74.28


  • Melt chocolate and praline paste in a double boiler over medium heat. Stir well to combine.Use an immersion blender to smooth out any lumps. Add brittle and cornflakes and stir well until coated.
  • Cut the acetate sheet in half, lengthwise. Line the mold with one half of the acetate sheet. Reserve the other half of the acetate sheet for another use.
  • Pour the chocolate mixture into the mold and place into the refrigerator to set, approximately 4 hours.
  • When the log is firm, release the two ends with the tip of a metal spatula, and invert the log onto a tray. Gently remove the acetate sheet.
  • Cut texture sheet to the exact size needed to cover the chocolate log. Melt bittersweet chocolate, allow to cool for several minutes and spread evenly over the texture sheet. Carefully lift the texture sheet and drape over the log. Place in the refrigerator to set for about 30 minutes, and then remove the transfer sheet.
Store at room temperature.