Greek Chocolate Salami (Mosaiko)

Ingredients

• 250 grams / 8.8 oz butter (melted and at room temperature)
• 2 tablespoons honey
• 250 grams / 8.8 oz icing sugar (sifted)
• 6 tablespoons unsweetened cocoa powder (sifted)
• 50 grams / 1.7 oz fresh orange juice
• 385 grams / 13.5 oz petit-beurre biscuits (or Digestive)
• 4 tablespoons brandy or scotch
• 3 tablespoons red raisins or dried cranberries
• unsweetened cocoa powder to serve with

Instructions

1. 1

   Break the biscuits with your hands into smaller pieces. About 3,5 cm (1 + ¼ inch) in size. Add them to a wide bowl. Drizzle the brandy or scotch over the biscuits and mix well with your hands. Set aside.

2. 2

   In another bowl add the icing sugar and cocoa powder. Stir with a whisk. Add the orange juice.

3. 3

   Mix together the honey with the melted butter and pour into the bowl as well.

4. 4

   Stir well with a wooden spoon until fully combined.

5. 5

   Add the biscuits and raisins. Stir again very well.

6. 6

   Let the mixture stand for 5-10 minutes to thicken slightly.

7. 7

   Cut a long piece of parchment paper (about 56 cm / 22 inches long).

8. 8

   Transfer the mixture to the center of the parchment paper.

9. 9

   Shape it into a long candy and enclose the mixture inside. Hold the candy on both ends and roll it on your working surface. Towards one direction. This will make it firmer and shorter in length. The final size of the actual salami (not the candy) after rolling should be about 25 cm / 10 inches long.

10. 10

    Take a big piece of aluminum foil and wrap it around the candy. Wrap tightly to hold the parchment paper in place.

11. 11

    Place in the fridge for 6 hours or even better overnight.

12. 12

    Unwrap the Salami and roll it in unsweetened cocoa. Dust some extra cocoa on top. Cut into thick slices and enjoy!

13. 13

    It will last for up to 10 days in the fridge.