Place the already prepared log in the white disc and now bring the
sides of the white dough together to seal the log inside.
With a pastry brush, lightly brush the
top of the white dough with a thin coating of the strained apricot glaze (or water)(this helps the layers to stick together).
ote: If you want a variation, you can also place strips side by side and roll them into a spiral and affix small triangles
of white dough on either end, to have the look of starlight mints like in the picture on the top of this post!
Using your hands pinch off a few tablespoons
worth of white dough and roll between your hands to form a stick shape, about 1/2 ″ thick and 5 ″ long.
Remove the parchment paper from the chocolate dough and gently place it on
top of the white dough, pressing down so it adheres to the white dough.