This incredibly delicious Chocolate Salami recipe by Chef Mica Talmor of Pomella in Oakland, CA is sure to be a holiday favorite for dessert tables, gift-giving and more! It’s the perfect sweet, salty and crunchy treat.

This Chocolate Salami recipe can easily be made in large batches so you have lots of treats to share!

Pro Tip: the prunes require an overnight soak, but you could soak them 2-3 days in advance in the fridge too. Make sure you have time to hydrate the prunes before making your chocolate salami.

Love giving holiday candy as gifts? We do too! Try this fabulous recipe for Panforte next.

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Chef Bronwen Wyatt‘s Chocolate Walnut Chiffon Cake is layered with prunes and chicory custard and rounded out with cocoa swiss buttercream. The flavor and texture is akin to a tiramisu – soft layers that melt in the mouth. The cake is given a New Orleans twist by substituting the typical espresso for rich roasted chicory. The prunes are soaked in cocoa chicory syrup, giving them a lovely velvety texture and enhancing the richness of the prune flavor.

This recipe has a lot of steps, but each element can be prepared ahead over the course of a few days. The cake works beautifully with your favorite gluten-free flour blend as well. Try Bronwen’s Prune Upside Down Cake with Toffee & Sesame too!

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Chef & food stylist Aliza J. Sokolow shared her much-beloved recipe for Chocolate Chunk, Oatmeal & Prune Cookies, so we can share it with you! This recipe yields 3 dozen cookies – perfect for holiday sharing, or freezing a few for the next time you need a sweet snack. Aliza uses dark chocolate chunks and flour from another California favorite, the Tehachapi Heritage Grain Project.

If you’d like to see more of what Aliza is baking up, check out her Instagram here.  If you’d ready to bake up a storm, try Chef Peter Sidwell’s Salted Double Chocolate Chip Cookies next.

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This delicious and comforting Coq au Vin recipe by Chef Peter Sidwell is a modern take on a classic French dish. Slow simmering gives the chicken a deep, rich flavor.

You can make this dish a day or two in advance too, and just warm it up when you’re ready to serve. This take on the traditional Coq au Vin recipe kicks up the flavor and reduces the work, for an easier & equally delicious Coq au Vin. Serve it up with some buttered pasta, rice or soft polenta and a glass of red wine – from California, of course!

 

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Delicious biscotti, dunked in a cup of coffee while sitting out in the sun…perfection! For extra flavor and texture, we’ve added delicious, but naturally, sweet California Prunes to this biscotti and they are amazing! This recipe by Chef Peter Sidwell is one you’ll definitely want to try!

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