Chocolate Salami
Chocolate Salami Recipe (for two large, or three medium salami)
Servings: 60
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