Chocolate Salami

Name: Chocolate Salami
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 200 grams . digestive biscuits, (broken by hand (do not pound)); 80 grams pistashios, (toasted); 40 grams hazelnuts, (toasted); 40 grams blanched almonds, (slivered); 40 grams dried cranberries; 40 grams candied or sugared ginger, (cubed, if necessary); 10 grams puffed quinoa; 50 grams icing sugar; 80 grams unsalted butter, (room temperature); 200 grams bitter dark fair trade chocolate ((70% or higher)); 80 grams sweetened condensed milk; 2 know-your-farmer organic egg yolks; 80-90 grams port wine ((I tried several others, but do prefer Port)); 1/2 teaspoon vanilla; 1/2 teaspoon salt; mix of cocoa powder, icing sugar, ground biscuits and nuts, (for dusting over unwrapped salami)

January 11, 2010 by Valerie Lugonja 20 Comments

My Christmas Gift to all, this year!

Chocolate Salami! Who knew? Not until I was in Assisi had I ever seen the chocolate version of my husband’s favourite savory snack!

I first heard about chocolate salami made in the Thermomix from The British Larder . For some reason, I was not interested in trying the recipe. Not until Helene wrote about it, and made the “Slideo” of how to make chocolate salami in the Thermomix on her site. Then I was in! It was so incredibly easy to make and a real novelty for most in these parts of the world. Even though my dear friend, Marie, had just had some served with her coffee her last trip to Italy, she was elated with her gift.

The ingredients are also fun to construct as you look for ingredients that will look like what one would find in a savory salami. I wandered through the Italian Centre Shop and Planet Organic collecting my goodies.

The puffed quinoa really appealed to me and add a fatty look to the salami. I used 85% and 90% dark chocolate for this recipe as there are so many other ingredients in it. I halved the sugar because I found the first batch too sweet. But, it is always according to one’s palate. The Thermomix makes this an absolute breeze to make, but, it can be made without one.

I do prefer it with Port though did try a variety of spirits with my few batches. I also find that the smaller ones do not have the appeal that the two larger ones have. Three is the best I could do per batch to still have the salami look substantial. Otherwise, it became a sausage!! Just too skinny.

Roll the chocolate in the plastic, and then shape evenly into the log; be careful to not get an edge of the plastic wrap tucked into the wet mixture, as it will be difficult to tug out when set, and will deter from the corrugated edges that the sushi mat will create on the exterior. Two sets of hands do help, if available, to get the knots tied in both ends of the log, and to ensure that the elastics around the sushi mat are as tight, and as even,Â as possible.

I really enjoyed my salami making power! It was such a blast to unwrap the chocolate salami and covering them with any number of crumby tasty concoctions to dress up the look. I did add some ginger to the salami and chocolate mixture, as suggested by Helene, and it looked great, though I was surprised at how subtle that usually intense flavour was in the salami. This concoction truly melds flavours. And, it slices so thin that its appeal is heightened.

Now this is MY kind of sausage!…workin’ my way to the hazel nut on the plate….

5 from 2 votes