Cut the figs finely with a pair of scissors and place in a medium sized bowl and add the ouzo to soften. Add the anise, cinnamon, clove, pepper and sesame seeds. Knead the mixture. Mould into salami shape using wrap. Refrigerate for an hour. Carioca: Melt the dark chocolate in bain marie, add the finely chopped hazelnuts and walnuts, coconut and raisins. Pour the melted chocolate into a mixer, adding the honey, cinnamon, vanilla and blend.