Ginger, Pecan and Honeycomb Chocolate Salami

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    487

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 12, 2026

Ingredients

  • Crystallised ginger icon
    Crystallised ginger
    20 g
  • Digestive biscuits icon
    Digestive biscuits
    80 g
  • Pecans icon
    Pecans
    80 g
  • Dark chocolate icon
    Dark chocolate
    200 g
  • Unsalted butter icon
    Unsalted butter
    90 g
  • Caster sugar icon
    Caster sugar
    200 g
  • Golden syrup icon
    Golden syrup
    100 g
  • Whole milk icon
    Whole milk
    80 g
  • Icing sugar icon
    Icing sugar
    as needed
  • Baking soda icon
    Baking soda
    2 teaspoons

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Loaf pan - 23cm (9")

Step preview

  1. Making the honeycomb:
  2. Line a loaf tin with parchment paper
  3. Lightly oil a heatproof silicone spatula
  4. Fit the Stir Tool and the Whisk Tool
  5. Add the ingredients into the appliance bowl, fit the splashguard
  6. Cook until the sugar has dissolved - 5 minutes, 180°C, speed Min
  7. Then add the next ingredient
  8. Stir until combined - 20 seconds, speed 1
  9. Quickly but carefully, use a use the silicone spatula to scrape the mixture into the loaf tin
  10. Set aside and let cool completely - 1 hour
  11. Making the salami:
  12. Clean the appliance bowl and fit the Creaming Beater
  13. Add the ingredients into the appliance bowl, fit the splashguard
  14. Heat until melted - 5 minutes, 45ºC, speed Stir 1
  15. Then add milk
  16. Mix until combined - 1 minute, speed Min
  17. Remove the Creaming Beater and fit the K-Beater
  18. Add the next ingredients into the appliance bowl
  19. Break 70 g of the honeycomb into 2 cm pieces and add into the appliance bowl
  20. Mix until combined - 2 minutes, speed Stir 1
  21. Place two large pieces of parchment paper onto a work surface
  22. Divide the chocolate mixture equally between the pieces of parchment paper
  23. Shape the chocolate mixture into logs, then roll up in the parchment paper
  24. Chill in the fridge until set - 3 hours
  25. Lightly dust the logs with icing sugar, then brush with a pastry brush to create the ‘salami’ effect
  26. Serve
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