Ginger, Pecan and Honeycomb Chocolate Salami
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 3hrs 15mins
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- Serves
- 8
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- 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 11, 2026
Ingredients
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- Crystallised ginger
- 20 g
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- Honeycomb
- 70 g
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- Digestive biscuits
- 80 g
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- Pecans
- 80 g
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- Dark chocolate
- 200 g
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- Unsalted butter
- 90 g
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- Whole milk
- 80 g
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- Icing sugar
- as needed
Tools
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Chef Patissier XL
Step preview
- Fit the Creaming Beater
- Add the ingredients into the warming bowl, fit the splashguard
- Heat until melted - 10 minutes, heat setting 7, speed Stir 1
- Then add milk
- Mix until combined - 1 minute, heat setting Off, speed Min
- Remove the Creaming Beater and fit the K-Beater
- Add the next ingredients into the warming bowl
- Mix until combined - 2 minutes, heat setting Off, speed Stir 1
- Place two large pieces of parchment paper onto a work surface
- Divide the chocolate mixture equally between the pieces of parchment paper
- Shape the chocolate mixture into logs, then roll up in the parchment paper
- Chill in the fridge until set - 3 hours
- Lightly dust the logs with icing sugar, then brush with a pastry brush to create the ‘salami’ effect
- Serve