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, 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….
Chocolate Salami
Chocolate Salami Recipe (for two large, or three medium salami)
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
Instructions
- Break biscuits into tiny pieces without turning them into crumbs with hands (do not use a machine or pounder, or the crumbs will be too small to use)
- Prepare nuts (chopping harder varieties into smaller pieces; slivered almonds and whole pistachios are fine; but whole almonds, hazelnuts and other need to be coarsely chopped) and toast each
- Add nuts and dried cranberries to cookie pieces
- Drizzle half the alcohol over these dry ingredients, toss thoroughly; set aside
- Coarsely chop the chocolate, place into mixing bowl and grate 2 seconds on Turbo, or until fine; scrape down sides of bowl with spatula
- Add butter to grated chocolate; melt for 4 minutes at 50°C on speed 1 until completely combined and melted
- Add egg yolks, icing sugar, condensed milk, salt, remaining alcohol, and vanilla; cook for 6 minutes at 50°C on speed 2
- Cool for 10-15 minutes in mixing bowl (important)
- Add chocolate mixture to dry ingredients in set aside bowl; mix well with a spatula in a large bowl
Putting it all Together:
- Lay two to three pieces of plastic wrap on the counter depending upon number of salami you are making and equally portion 1/3 to 1/2 of the mixture on each piece of plastic
- Roll and form the mixture into salami shape using the plastic wrap as a guide
- Tie off one end of the plastic wrap, and then the other (it really helps to have another set of hands holding things in place while you do this the first couple of times so you get the diameter and length you prefer)
- Use a bamboo sushi mat to mold the salami by wrapping it tightly around the rolled pliable chocolate log, and secure each with 3 elastic bands evenly spaced; refrigerate overnight, or until firm (at least 3 hours)
- Prepare dusting ingredients
- Unmold carefully, snip the knots, and remove the plastic wrap
- Dust salami with prepared ingredients using a plastic brush (ground nuts, biscuit crumbs, cocoa and icing sugar); use the plastic to shield your hands from the chocolate as the heat from your hands may melt the ridges in the mold when you are dusting your salami
Now this is my kind of sausage! Working my way to the hazelnut on the plate…
Wow, this looks great! The name of salami is very appropriate…
Valerie, I’ve wanted to ask for quite a while now: did you end up changing cameras for Christmas? Your pictures are beautiful – especially some of the close-ups – and I mean it. I know how difficult it can be taking nice food pictures… So, how do you do it?
HI, Chris!
No, I didn’t get my new camera for Christmas! I hope to get it on Valentine’s Day. Are you reading this, Vanja? I am using my little old Cannon SD 790 IS. I use it on “close up” and try really hard not to shake. 🙂 I am happy with the close up photos, too, but the camera is not good in unnatural light or at night. Thanks for asking, and the compliment, Chris. I was so excited to find a new comment tonight. That is still a really fun part of having a new site.
Lots of great photos and instructions here Valerie! (Thanks for the video credit too.) Its fun to see how people add to each other’s recipes. I’m glad to see that my sushi mat idea worked so well for you too. This is a ton of fun to make isn’t it? Everyone should try it! I’m still experimenting with it myself…
You were my inspiration, Helene. The enthusiasm in your writing was my catalyst. And, now I love this little recipe; not too sweet, just a thin little treat!
huh. I thought it was rice crispies but see it’s puffed spelt. that is VERY interesting. Great idea. I’ve eaten spelt before but never tried the puffed version.
I agree, this looks absolutely so delicous.
I actually got up this morning thinking about this, and then I saw your comment! I made an error. It is NOT puffed spelt, and I will change it in the article. It is puffed quinoa. I still found that fascinating. But not spelt. Quinoa. SORRY! Make this… it is really, really easy. And fun. Truly.
Brilliant idea.
And I am adding you to my blog roll as soon as I find time to actually update it. 🙂
Wow Val, just found this recipe by accident. There is the most fantabulous wine bar in Brooklyn that serves a magical chocolate salami (of course after several charcuterie and cheese plates washed down with some Brunello di Montalcino what isn’t magical).
We’ve been dying to try to make it, and I think you may have just broke that camel’s back 🙂
–Andy
Valerie
This is amazing! I thought I was coming up with salami on my own! Hah! Well the French call it saucisson. I love this recipe and next time I make it I will try it with port! and get those sushi mats, how clever!!!!! Fantastic job dear Valerie!
Good evening
I would like to know if there any chance for us to use this image ( IMG 9130, IMG 9127) in a facebook fanpage.
i will wait for your repply.
HI, Jessica
What is your organization? I will send you an e-mail.
Thank you for your interest.
🙂
Valerie
Hello Valerie
We are Luker, an international chocolate brand we manage the brand fanpage on facebook here you can check our website and our fanpage.
http://www.facebook.com/LUKERFOODINGREDIENTS?fref=ts
http://lukeringredients.com/index.php/en/
Jessica
You can use my photo if you acknowledge me as the photographer and link the photo to my website.
Thank you,
Valerie
wow that sounds amazing, I want to try it. do you think it would go well with blue cheese and a sourdough rye bread or is it too much of a sweet dish
Totally a sweet, Mary!But I have to add: it would be scrumptious with blue cheese – or any kind of strong cheese, Mary.
🙂
Valerie
I made this the other day, one batch with Gran Marnier and Kahlua (Didn’t have any port) and 2 more batches with red Wine. OMG It is sooooo good and soooo easy to make!! Thank you!!
So happy to hear this Annette! We love it too – and such a showstopper when you cut into it, eh? Not too sweet – almost like you are eating something healthy!
So glad you let me know.
XO
Valerie
This recipe looks gorgeous. Is there a way though I can omit the alcohol? Can I use a substitute.
Likely a grape juice or something similar would work well.
🙂
V
Hi Valerie,
This is the third year I have made this recipe. It is perfect just the way is, I did however try it once with dried cherries and enjoyed. This year I tried with ginger as you suggested, macadamia nut and Armagnac, also a winner. Thank you for posting such great recipes.