For the chocolate salami, first melt chocolate and butter to about 40 °C. Mix in Cointreau, hazelnuts, cookie remnants and cranberries and leave to cool in the refrigerator.
When the mixture has the right semi-solid consistency, form a sausage and let it harden, wrapped in foil. Leave any slight unevenness as this gives the sausage a more natural look.
Before serving, roll in powdered sugar and arrange on a cutting board. For the best taste, enjoy the chocolate salami at room temperature.
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