<p>Avem nevoie de:</p>
<p>250 ml lapte<br />
100 g zahar<br />
250 g ciocolata<br />
50 g unt<br />
30 ml coniac<br />
1 lingurita extract de vanilie<br />
Coaja rasa de la o portocala (netratata chimic)<br />
50 g nuci (tocate)<br />
300 g biscuiti cu unt<br />
Nuca de cocos rasa (pentru decor)</p>
<p><img class="alignnone size-full wp-image-25893" src="https://bucatarianoastra.online/wp-content/uploads/2025/12/ingrediente.png" alt="" width="1024" height="1536" /></p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Procedura de preparare:</p>
<p>Turnati laptele intr-o cratita, adaugati zaharul si ciocolata tocata.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Gatiti la foc mic , amestecand constant, pana cand ciocolata se topeste complet si amestecul este omogenizat.</p>
<p>Luati de pe foc, turnati intr-un bol mai mare si amestecati bine.</p>
<p>Incorporati untul, coniacul si extractul de vanilie in amestecul cald.</p>
<p>Amestecati pana cand untul se topeste si se formeaza o masa lucioasa.</p>
<p>Adaugati nuci tocate marunt si coaja proaspata de portocala.</p>
<p>Rupeti biscuitii in bucati mai mici (nu pudra, vrem o textura mai fina) si adaugati in amestecul de ciocolata.</p>
<p><img class="alignnone size-full wp-image-25895" src="https://bucatarianoastra.online/wp-content/uploads/2025/12/Captura-de-ecran-2025-12-21-184655.png" alt="" width="1134" height="646" /></p>
<p>Amestecati bine, astfel incat fiecare bucata de fursec sa fie „imbibata” in ciocolata.</p>
<p>Intindeti folie alimentara pe o suprafata de lucru.</p>
<p>Turnati amestecul pe ea si folositi folia pentru a forma un cilindru strans (in forma de salam).</p>
<p><img class="alignnone size-full wp-image-25896" src="https://bucatarianoastra.online/wp-content/uploads/2025/12/salam.png" alt="" width="1033" height="626" /></p>
<p>Rasuciti strans capetele foliei si puneti ruloul la frigider pentru a se intari, ideal peste noapte (cel putin 4 ore).</p>
<p><img class="alignnone size-full wp-image-25894" src="https://bucatarianoastra.online/wp-content/uploads/2025/12/salam-de-biscuiti.png" alt="" width="995" height="623" /></p>
<p>Desfaceti ruloul, tavaliti-l generos prin nuca de cocos rasa, taiati-l felii si serviti.</p>
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