JARDI CHOCOLATES’ CHOCOLATE SALAMI

Gragg suggests you can substitute orange, lemon or lime juice for the passion fruit juice. If you’re using those, you can skip the tablespoon of water.

2 tablespoons passion fruit juice 1 tablespoon water

1 vanilla bean

14 ounces white chocolate 6 tablespoons salted butter, soft

but not melted

⅓ cup diced candied ginger

⅓ cup chopped Brined Roasted Almonds (see recipe)

In a small bowl, stir together passion fruit juice and water. Scrape seeds of vanilla bean into mixture. Reserve vanilla bean pod for another use. Set aside.

Using a double boiler, melt white chocolate. Or use microwave to melt chocolate, heating in 30-second intervals. In the microwave, the chocolate will melt in 1 to 2 minutes. Once melted, put chocolate in a medium bowl. Allow to cool 5 minutes, then combine melted chocolate and butter. Stir until completely combined, then stir in passion fruit mixture. If chocolate starts to break, use an immersion blender to emulsify. Stir in ginger and almonds and allow mixture to cool until chocolate can be shaped. Divide mixture into two portions and roll each in plastic wrap to form two logs. Refrigerate overnight. When ready to serve, slice into disks. Keep chilled until they are served. Makes: 40 1/4-inch disks Per disk: 86 calories (percent of calories from fat, 62), 1 gram protein, 7 grams carbohydrates, 1 gram fiber, 6 grams fat (3 grams saturated), 5 milligrams cholesterol, 33 milligrams sodium.

STYLING BY JOCELYN GRAGG. CONTRIBUTED PHOTOS BY CHRIS HUNT