Speculaas Chocolate Salami

Preparation:

Toast the hazelnuts in a preheated dry pan, let them cool, peel off the skins, and roughly chop them with a knife. Also, roughly chop the speculaas biscuits.

Coarsely chop both types of chocolate with a knife and cut the butter into cubes. Place them together in a heatproof bowl and melt over a double boiler. Add a pinch of salt and mix well.

Stir in the vanilla sugar, milk, and coffee, mixing thoroughly. Add the chopped hazelnuts and biscuits, and combine everything with a spatula until well mixed.

Let the mixture cool to room temperature, then transfer it to the refrigerator for about 30 minutes (it should cool down but not harden completely).

Lay a large piece of plastic wrap on your work surface. Spoon the mixture onto the wrap, forming an even line about 20 cm long and 5 cm wide. Wrap the mixture tightly in the plastic wrap, sealing the ends. Use the wrap to shape it into a salami form. Hold the ends of the wrap and twist to evenly distribute the mixture. Place it on the work surface and briefly roll it with your hands to refine the shape. The salami should be approximately 25 cm long and 5 cm in diameter. Refrigerate, with the wrap, for at least 5 hours or preferably overnight.

Once chilled, roll the salami generously in powdered sugar and gently press it in with cold hands (be careful not to melt the chocolate). Decorate with string as if tying a salami and keep chilled until serving.

Prepare your favorite coffee, slice the flavorful, aromatic speculaas chocolate salami into thick slices, and serve.