Introduction

This sweet grazing wreath is a delightful centerpiece for any celebration or festive gathering. Combining crunchy biscuits, pretzels, and rich chocolates, it offers a mix of textures and flavors that everyone will love. Finished with colorful decorations and fresh figs, it’s as beautiful as it is delicious.

A round green board is arranged like a wreath with many layers of different treats. The outermost layer shows beige wafer cookies placed at regular gaps along with some long brown rolled wafer sticks. Between these, there are dark chocolate cookie slices with bits of nuts and white chocolate bits. Bright pink candy mice are scattered evenly around the circle, adding a playful touch. Fresh fig halves with dark red centers and green leafy sprigs fill the spaces, adding a natural look. Small white chocolate discs with colorful sprinkles and light pink round candies form clusters around the wreath. The board sits on a soft pink surface with tiny warm string lights around the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g biscuits (speculoos and digestives recommended)

50g pretzels

200g dark chocolate, roughly chopped

50g unsalted butter

2 tbsp golden syrup

2 tbsp icing sugar

100g white chocolate

1 tsp hundreds and thousands

Chocolate coins (ruby chocolate suggested)

Pink or gold lustre (optional)

Large figs, quartered

Bay leaves

Finger wafers

Pink sugar mice

Chocolate cigarellos

Instructions

Step 1: Place the biscuits and pretzels in a food processor and blitz into coarse crumbs. Alternatively, put them in a sealed bag and crush with a rolling pin until coarsely broken.

Step 2: In a heatproof bowl, combine dark chocolate, butter, golden syrup, and a small pinch of salt. Melt gently either in 20-second bursts in the microwave or over simmering water, stirring until smooth.

Step 3: Mix the biscuit and pretzel crumbs into the melted chocolate mixture until evenly combined.

Step 4: Spoon the mixture onto a sheet of baking parchment and shape into a log about 6cm in diameter, rolling with the parchment to help. Twist the ends to secure and tuck underneath.

Step 5: Chill the log for at least 3 hours or overnight until fully set.

Step 6: Remove the log from the parchment and dust liberally with icing sugar. Use a pastry brush to remove excess icing sugar for a natural dusting effect.

Step 7: Dip a sharp knife in boiling water, dry it, and slice the log into 2cm-thick pieces.

Step 8: For the jazzies, melt white chocolate like before. Spoon small, round blobs (about 40) onto a baking sheet lined with parchment. Sprinkle with hundreds and thousands and chill for at least 30 minutes.

Step 9: Unwrap the chocolate coins. Optionally, use a small brush to coat them with pink or gold lustre for extra shine.

Step 10: Arrange the chocolate salami slices, jazzies, coins, figs, bay leaves, finger wafers, pink sugar mice, and chocolate cigarellos in a circular wreath shape on a round serving platter.

Tips & Variations

Use different types of biscuits or add nuts for extra texture and flavor.

Swap golden syrup with honey or maple syrup for a different sweetness note.

For a festive touch, sprinkle edible glitter or colored sugar on the white chocolate blobs.

Make smaller individual logs if you prefer bite-sized treats instead of slicing from a large wreath.

Storage

Store the wreath in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving to enjoy the best texture and flavor. Leftover slices of the chocolate salami can also be wrapped tightly and frozen for up to 1 month; thaw in the fridge overnight before serving.

FAQs

Can I use other types of chocolate for this recipe?

Yes, you can substitute dark chocolate with milk or semi-sweet chocolate if you prefer a sweeter taste. Just keep the same quantities and melt gently as instructed.

How can I make this wreath ahead of time?

You can prepare the chocolate salami log and jazzies the day before and chill overnight. Assemble the wreath on the day you plan to serve for the freshest presentation.