Ingredients
- 300 g peanut butter
- 300 g ION dark chocolate couverture
- 1 sweetened condensed milk
- 250 g whole-wheat biscuits
- zest of 1 orange
- 1 package ION FONDUE
Method
Heat over a bain-marie the dark chocolate couverture along with peanut butter, until it becomes a smooth ganache.
Pour the ganache into a bowl, add the sweetened condensed milk, and stir well until completely combined.
Then, add the biscuit and orange zest to the mixture.
Line a rectangular baking pan with plastic wrap, so that the plastic wrap covers the inner surface of the pan. Afterwards, pour the mixture in and close it in the plastic wrap.
Refrigerate for at least 3 hours and once it is cool enough, unmold and remove the plastic wrap.
Place over a bain-marie and over low heat ION Fondue, without its lid, until well melted.
When it is cool enough, unmold and pour Fondue over the salami. Optionally, garnish with crushed biscuit or nuts.
Keep refrigerated.
