Chocolate salami with pandoro

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The Pandoro chocolate salami is a variation on the theme of a timeless classic that usually everyone likes, from children to adults. It is a very simple dessert to make, so much so that you can also prepare it in the company of your children, if you like to mess together in the kitchen, and absolutely without eggs, so they can all eat it without problems. The main difference compared to my previous recipe (even the one without using eggs) is obviously that here there is the pandoro in chunks instead of the crumbled biscuits. The result is equally good, of course, with the advantage of helping you recycle the leftover pandoro from the Christmas holidays;)

  • Doses for 8 people:
  • 300 gr of pandoro
  • 100 gr of icing sugar
  • 100 gr of almonds
  • 260 gr of dark chocolate
  • 150 g of butter
  • 20 gr of Grand Marnier (or orange juice)
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • total: 20 min + 1 hour in the fridge

Method

How to make chocolate salami with pandoro

Melt the chocolate, in the microwave or in a bain-marie, after making it into small pieces.

Work the softened butter with half of the icing sugar until creamy.
Then also add the liqueur (or orange juice) and the chocolate and mix until a homogeneous mixture is obtained.

Chop the almonds not too finely and add them to the mixture, then add the pandoro cut into large cubes.
The result must be a compact, sticky but workable dough with your hands.

Transfer the mixture onto a sheet of parchment paper, shape it into a long, narrow cylinder (as if it were a piece of salami) and wrap it in parchment paper, compacting well, closing the ends as if it were a candy.
Let it harden in the fridge for at least 1 hour.

Take back the chocolate salami with pandoro, remove the parchment paper, pass it in the remaining icing sugar and serve.

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