This is an all time favourite, easy dessert I remember from my childhood but like everything else, recipes can evolve as well into something more complex than an ordinary, simple dessert.
You must know by now how I love making fruit preserves, jams and homemade liqueurs. I never serve them the old fashioned way but when I am tempted and want something sweet to eat, a small piece of spoon sweet will satisty my urge. Another reason I make them is to use them in my recipes.
This old fashioned dessert has now been revamped taking it to another level.
Don’t skip the addition of coarse sea salt and freshly cracked black pepper in this recipe. Each bite will add an intriguing complexity to the taste when it bursts into your mouth, mingled with the orange fruit taste creating a wonderful contrast of sweet, spicy and savoury which will create an amazing experience to your palate,
Orange and chocolate is one of my favourite combinations but any other fruit preserve would be equally good. I can imagine it with bergamot, nerantzi (bitter oranges), cherries, vyssino (sour cherries), sykalaki (figs), kydoni (quince), Karydaki (walnuts) and the list may go on and on…
Kormos – Choco Orange Salami, recipe by Ivy
- 1 ¼ packets petit beurre biscuits
- 200 ml heavy cream
- 125 grams couverture chocolate
- 1 tbsp honey
- A pinch of coarse sea salt
- Freshly cracked black pepper
- 4 – 5 pieces orange spoon sweet (or other citrus spoon sweet), cut in small pieces
- ¼ cup syrup from spoon sweet
- 1 gelatin sheet
- Chocolate ganache
- Put the gelatin sheet in a bowl with cold water for 5 minutes.
- Heat the cream, add chocolate and honey and mix until incorporated. Add salt and pepper and mix. Set aside.
- Break the biscuits in large pieces and divide in two bowls.
- In the first one add the orange spoon sweet,
- Heat the syrup, add gelatin and mix until it dissolves. Set aside for 10 minutes to slightly cool and pour over biscuits and mix well to coat them.
- In the second one pour the chocolate and mix.
- Cut a big piece of parchment paper and on top of it place cling film. Add the chocolate biscuits first and with a spoon spread them to form a rectangle. In the middle add the orange biscuits and fold with cling film to make a roll.
- Wrap with the parchment paper, place on a tray and transfer them to the fridge for a couple of hours or in the deep freezer for an hour.
- Remove parchment paper and cling film. Put the parchment paper under a wire rack and place the log upside down on it.
- Prepare chocolate ganache and pour some on top. Leave it for a few minutes to set keeping the remaining over the water bath. Place it in a platter, turn it over and spread the remaining ganache on top. Using a fork make some linear patterns on top.
- Refrigerate for the chocolate to set.
- Use a sharp knife to cut it into pieces.
An easier way to make it is to line a mould with cling film, mix all the ingredients together and refrigerate.
I did not add any ganache on this one.,
Other relevant recipes:
Glyka tou Koutaliou (fruit preserves)
Kopiaste and Kali Orexi,