I blogged about something similar to this when I was a new blogger. Here is the link. I think my photography skills have improved since then. The recipe has improved too. Although I liked the original recipe, it was a pain to make the candied citrus rinds. It made what should have been a quick and easy chocolate confection too time consuming.
Food 52 is having a contest for your favorite Christmas confection. I immediately thought of this Italian goodie. The chocolate log is filled with whole almonds, cookie crumbs, dried cranberries and my addition of orange zest and crystallized ginger. When it is sliced it looks like a salami with it’s marbling of fat.
The chocolate and butter are melted in a double boiler. The almonds, orange zest, soaked cranberries, cookie crumbs and ginger are added. It is left to cool and then rolled into a log and refrigerated to harden. It is easy to slice and serve. I would love to receive a Christmas tin with this treat inside. The chocolate is enhanced by the additions and the crystallized ginger gives it an extra pop of flavor. I think it is worth entering in the contest.
9 ounces good quality bittersweet chocolate, chopped
3 tablespoons butter
1/3 cup sugar
1/3 cup whole almonds
zest of one orange
1/3 cup dried cranberries soaked in 1/4 cup water and 2 tbls of Triple Sec for 15 minutes and then drained.
1 cup butter wafer cookie crumbs
1/4 cup crystallized ginger slices, chopped
2 egg yolks, beaten
Melt chocolate and butter in the top of a double boiler over simmering water. When melted add the sugar, almonds, orange zest, drained cranberries, cookie crumbs and crystallized ginger. Stir and remove from heat. Cool for a few minutes. Add the beaten egg yolks and allow to come to room temperature. Form chocolate mixture into a log, Smooth the surface to be sure none of the filling is sticking out. Wrap the log in wax paper and refrigerate until firm. Take out of fridge and leave at room tempeature for 30 minutes. Slice and serve. Chocolate log can be frozen for later use.