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Sweet Grazing Wreath Recipe

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★★★★★

4.9 from 52 reviews

A delightful Sweet Grazing Wreath featuring chocolate salami slices, colorful white chocolate jazzies, and festive decorations including chocolate coins, figs, and pink sugar mice. Perfect for holiday entertaining or special occasions, this no-bake treat combines crunchy biscuits and pretzels with rich dark and white chocolate, presented in an eye-catching wreath shape.

Ingredients

Scale

Chocolate Salami

  • 100g biscuits (speculoos and digestives)
  • 50g pretzels
  • 200g dark chocolate, roughly chopped
  • 50g unsalted butter
  • 2 tbsp golden syrup
  • Small pinch of salt
  • 2 tbsp icing sugar (for dusting)

Jazzies (White Chocolate Decorations)

  • 100g white chocolate
  • 1 tsp hundreds and thousands (sprinkles)

Decorations

  • Chocolate coins (ruby chocolate recommended)
  • Pink or gold lustre (optional, for brushing coins)
  • Large figs, quartered
  • Bay leaves
  • Finger wafers
  • Pink sugar mice
  • Chocolate cigarellos

Instructions

  1. Prepare the biscuit and pretzel crumbs: Place the biscuits and pretzels in a food processor, blitzing to coarse crumbs. Alternatively, place them in a sealed bag and crush with a rolling pin until roughly broken up but still chunky.
  2. Melt chocolate mixture: In a heatproof bowl, combine the dark chocolate, unsalted butter, golden syrup, and a small pinch of salt. Melt the mixture gently either by microwaving in 20-second bursts, stirring in between until smooth, or by setting the bowl over a pan of simmering water making sure the bowl doesn’t touch the water. Stir until fully combined.
  3. Combine crumbs and chocolate: Stir the biscuit and pretzel crumbs into the melted chocolate mixture ensuring even coating.
  4. Shape and chill chocolate salami: Spread the mixture onto a sheet of baking parchment, then roll it into a log approximately 6cm in diameter, using the parchment to help shape and twisting the ends to hold the log. Tuck the ends underneath and chill the log for at least 3 hours or overnight until firm.
  5. Slice the chocolate salami: Remove the chilled log from the parchment, dust generously with icing sugar, and use a pastry brush to remove any excess. Dip a sharp knife into boiling water, wipe dry, and slice the log into 2cm-thick pieces, cleaning the knife between cuts for tidy slices.
  6. Make the jazzies: Melt the white chocolate using the same gentle melting method described earlier. Line a large baking sheet with baking parchment and spoon small round blobs (about 40 in total) of melted white chocolate onto the sheet. Sprinkle each blob with hundreds and thousands and chill for at least 30 minutes until set.
  7. Prepare the chocolate coins: Unwrap the ruby chocolate coins. If desired, use a small paint brush to apply pink or gold edible lustre for a shimmering effect. Leave plain if preferred.
  8. Assemble the wreath: On a large round serving platter, arrange the chocolate salami slices, white chocolate jazzies, decorated chocolate coins, quartered figs, bay leaves, finger wafers, pink sugar mice, and chocolate cigarellos into an appealing circular wreath shape. Adjust decorations for balance and festive appearance before serving.

Notes

  • For best slicing results, ensure the chocolate salami is thoroughly chilled before cutting.
  • Use a sharp knife warmed in hot water to create neat slices without cracking.
  • Ruby chocolate coins add a festive touch with their natural pink color, but milk or dark chocolate coins can be substituted.
  • Optional edible lustre dust can enhance visual appeal of decorations.
  • Chocolate salami can be made up to 2 days ahead and kept chilled.
  • Customize the wreath with seasonal fruits or additional decorations as desired.

Keywords: chocolate salami, sweet grazing wreath, no-bake dessert, festive dessert, white chocolate jazzies, holiday treat

Find it online: https://dishedbydana.com/sweet-grazing-wreath-recipe/