Salame di Cioccolato (with Amaretto)

My family + I where obsessed with this restaurant called La Dolce Vita, owned by an Italian family. We started going in the early 90s, at least once a week for sure. My favorite, the dessert: Salame di Cioccolato.

We were devastated when La Dolce Vita closed a decade later. Devastated. Serious withdrawal symptoms.

Thanks to the wonders of the internet + Google, my mom + I found a version of the Salame di Cioccolato recipe online + have been perfecting it over the years. Today I’m sharing with you the mastered formula. Psst… it includes amaretto, yummy!


  • 8 oz semi-sweet chocolate
  • 3/4 cup unsalted butter
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 5 egg yolks
  • 12 oz Maria cookies or plain Graham crackers or Vanilla Wafers
  • 1/2 cup pecans
  • 3 tablespoons Amaretto (or liqueur of choice)


Steps 1: In a large bowl break the cookies into small pieces.

Steps 2: Lightly toast pecans + roughly chop. Add to the cookies.

Steps 3: In a double boiler melt the chocolate along with the butter. Remove from the heat + mix into a large bowl.

Steps 4: Pour in the sugar + vanilla + combine with a spatula. Add the egg yolks, one by one, mixing well after each addition.

Steps 5: Fold in the cookies + pecans. Add the liqueur. Should form into a moist + chunky mix.

Steps 6: Cut a large piece of wax paper. Spoon the mixture onto the paper. Place into the freezer for 15-30 minutes, until malleable.

Steps 7: When ready, shape the mix into a log with your hands using the paper. Twist the ends. Place the salami shaped roll into the freezer for 2-3 hours.

Steps 8: Serve as thin or thick as you like while frozen. Drizzle your favorite chocolate syrup to decorate.

This decadent treat will keep in the freezer, tightly wrapped for 6 months.

May cause serious addiction. Don’t tell me I didn’t warn you.


Heartmade Granola


I woke up hula hooping my way out of bed. Know why? Because today’s my Anniversary with Mr. Heartmade. But that ain’t all. Today it’s also the day Miss Mayi turnes Mrs.

Say what? Yes. Today, I’m marrying to the love of my life, David Larrinaga. (Envision me doing happy cart wheels + wearing all my party props at once).

Now before you get the idea I lied about my wedding date being on November 26, let me clarify.

The religious ceremony + white gown affair + Thriller dancing + 22 bridesmaids + big wedding cake eating event is still schedule according to plan. Today is, what we call here in Panama, our “Matrimonio Civil” – the legal wedding. Ya’ know? The court + the papers + the signing + the birth of Mayi Carles de Larrinaga? And my heart can’t stop smiling.

Before I head out to get pretty for this afternoon’s big moment + paint my nails bubblegum pink or something cute like that, I wanted to show you a little last minute treat I whipped out for our friends + family as favors.

It’s my fave homemade granola recipe. Hooray!

And you can do it too.

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  • 3 cup old fashioned rolled oats
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/4 cup sunflower seeds
  • 1/4 cups pumpkin seeds
  • 1/2 cup unsweetened coconut flakes
  • 3/4 cup maple syrup
  • 3/4 cup coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 3/4 cup cranberries
  • 3/4 cup golden raisins


Preheat oven to 350°F.

Chop all the nuts in the food processor.

Toss oats + chopped nuts + cinnamon + salt + coconut in a large bowl.

Pour the honey + oil over the mixer + stir with a wooden spoon, until everything gets coated.

Pour granola mixture into a large sheet pan.

Bake (stirring occasionally with a wooden spoon) for about 45 minutes.

Remove the granola from the oven + let cool.

Add the dried fruit.

Enjoy! Serve with Greek yogurt + fresh fruit.

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This is the day I might just die of happiness while indulging in some Heartmade Granola.




Photography Credit

Ruben Parra // Marcela Macia

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