Melt the chocolate, in the microwave or in a bain-marie, after making it into small pieces.
Work the softened butter with half of the icing sugar until creamy.
Then also add the liqueur (or orange juice) and the chocolate and mix until a homogeneous mixture is obtained.
Chop the almonds not too finely and add them to the mixture, then add the pandoro cut into large cubes.
The result must be a compact, sticky but workable dough with your hands.
Transfer the mixture onto a sheet of parchment paper, shape it into a long, narrow cylinder (as if it were a piece of salami) and wrap it in parchment paper, compacting well, closing the ends as if it were a candy.
Let it harden in the fridge for at least 1 hour.
Take back the chocolate salami with pandoro, remove the parchment paper, pass it in the remaining icing sugar and serve.
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