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Apple Strudel Chocolates Recipes


Apple strudel recipes with chocolate such as flavoured logs:

apple strudel chocolates
Apple strudel chocolates recipes combine the naughtiness of the sweet and the savoury filling. Further below are some from leading chefs and chocolatiers.





The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.



Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.



Read the first three chapters for free on most devices.
















Apple Strudel Logs


This apple strudel logs recipe has been reproduced here with kind permission from Auberge Du Chocolat by chocolatier Anne Scott. She suggests that the filling can be used to also make desserts such as as a filling for filo pastry rolls or as a mousse with the addition of double cream whipped in. Another alternative apple strudel recipe from Anne includes spooning the filling into long stemmed glasses and topping with creme fraiche and scattering with several nuts as a topping. Though this takes a bit of time to make Anne guides the home cook easily through the simple stages and they taste divine. She uses milk chocolate but as you can see from our photos we used our favourite dark choc and in our rush to take photographs and eat them forgot to dust with icing sugar!




apple strudel logs


Ingredients for Apple Strudel Logs



150g unsweetened apple puree

15g sultanas

10g walnuts

The zest and juice of one lemon

30g brown sugar

Half teaspoon cinnamon

200g milk chocolate chopped or in pellet form


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How To Make Apple Strudel Logs






Mix the puree, sultanas, walnuts, lemon, sugar and cinnamon in a bowl and leave to macerate for at least an hour, longer would be better.

Cook the mixture over a low heat, stirring frequently until most of the liquid has evaporated and the mixture is fairly dry. Cool slightly and blitz in a food processor until almost smooth but still with a little texture. Melt 200g milk chocolate and add it to the fruit and nut mixture and combine well.

Using a piping bag, pipe the mixture into long strips of approximately 1cm on a sheet of baking parchment and leave to set.

When set, give them a second, thicker coating with a fairly rough finish, then dust with icing sugar, before leaving to set.


Read our chocolate recipes page.


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