Serves 6, ready in 2 hours 20 minutes (including chilling time)
For the chocolate log:
For the chocolate ganache:
Allergens: gluten, nuts
Melt the chocolate with the oil and golden syrup over a ban marie until smooth and glossy.
In a large bowl, break the biscuits into small pieces, add the cranberries, hazelnuts, pistachios, mixed spice, and orange zest. Pour in the chocolate mixture and give everything a good mix to combine.
Lay three sheets of cling film about 60cm long on top of each other. Spoon the mixture along the middle leaving about 5cm clear to the short edges.
Roll up the cling film from the long edge to create a sausage shape and gather the ends together. Twist the ends until they compress the mixture into a firm log shape. Wrap up with more cling film to secure the shape and put into the fridge to set for at least 2 hours.
Once set, make the ganache by melting the chocolate with the U:Me Coconut Oil Blend until glossy, allow to chill until it’s slightly thicker.
Unwrap your log and pour/spread the ganache over the top. Run a fork along the length of the log to create the bark texture and dust liberally with icing sugar.
Before serving take out of the fridge for a couple of hours to soften.