Surtie Chocolate Log:

INGREDIENTS

2 boxes boudoir bis
1 tin caramel
1 fresh cream
Big slab aero or dairy milk choc
Pecan\\strawberries & kiwi

METHOD

Beat cream & add a teaspoon of v essence to it.
Smooth out caramel treat

Line a loaf tin with foil. Dip each bisc in hot milk 4
a few second. After buscit layer add caramel
then fresh cream. your last layer shud be the
buisct. Cover with foil and freeze overnight or
even few hours b4.
Turn over in place . Melt choc add nestle cream
and pour over b4 serving. Decorate as desired.

WOULD YOU LIKE TO ?

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