Ginger, Pecan and Honeycomb Chocolate Salami

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 15mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    426

These chocolate salamis are packed with spicy crystallised ginger and shards of golden, homemade honeycomb for a sweet, fiery finish. This recipe makes more honeycomb than needed, so use the rest in another recipe, or enjoy as a delicious, sweet treat. Store for up to 2 weeks in the fridge, or up to 3 months in the freezer. Defrost overnight in the fridge.

recipe updated Mar 9, 2026

Ingredients

  • Dark chocolate icon
    Dark chocolate
    200 g
  • Unsalted butter icon
    Unsalted butter
    90 g
  • Crystallised ginger icon
    Crystallised ginger
    20 g
  • Honeycomb icon
    Honeycomb
    70 g
  • Digestive biscuits icon
    Digestive biscuits
    80 g
  • Pecans icon
    Pecans
    80 g
  • Whole milk icon
    Whole milk
    80 g
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon kCook Multi

Step preview

  1. Fit the Stir Tool
  2. Add the ingredients into the appliance bowl, attach the lid without the filler cap
  3. Heat until melted - 5 minutes, 50°C, speed 4
  4. Then add milk
  5. Mix until combined - 1 minute, speed 4
  6. Then add the next ingredients
  7. Mix until combined - 2 minutes, speed 4
  8. Place two large pieces of parchment paper onto a work surface
  9. Divide the chocolate mixture equally between the pieces of parchment paper
  10. Shape the chocolate mixture into logs, then roll up in the parchment paper
  11. Chill in the fridge until set - 3 hours
  12. Lightly dust the logs with icing sugar, then brush with a pastry brush to create the ‘salami’ effect
  13. Serve
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