Super Kitchen Machine (Thermomix)

A super fun recipe to make for parties, special occasions, gifting, or for seducing a sweetheart… Thanks to Madalene at The British Larder for inspiring this, our Canadian version of a traditional Portuguese recipe.

Cocoa Salami

Ingredients

200 g. digestive biscuits
160 g. nuts (vary and combine any of:  pistachios, flaked almonds, slivered almonds, whole almonds, cashews, hazelnuts)
80 g. dried cranberries and/or candied ginger
100 g. icing sugar
80 g. unsalted butter
200 g. bitter chocolate (70%)
80 g. condensed milk
2 egg yolks
80-90 g. port wine (I tested Marsala and Rum with good great results)
1/3 teaspoon vanilla
pinch of salt
cocoa powder (for dusting… see notes below about ‘forming the salami’)

Method

- Break biscuits into tiny pieces — as small as  you can get them without turning them into crumbs. (This is best done by hand as any machine or crushing action will quickly result in a useless powder.)
- Prepare your nuts by shelling pistachios and chopping larger nuts into smaller pieces. Almond flakes and slivered almonds are fine as they are. If using whole almonds, hazelnuts or cashews, I chop them for 1-2 seconds at speed 4. Anything more than that will make them into fine crumbs… not good.
- Add nuts and dried cranberries to cookie pieces.
- Drizzle half the alcohol over these dry ingredients, toss gently but thoroughly, and set aside.
- Add butter to Thermomix bowl, melt 2 minutes at 50°C on speed 2
- Coarsely chop the chocolate, add to butter, and melt for 2 minutes at 50°C on speed 2.
- Add egg yolks, icing sugar, condensed milk, salt, rest of the alcohol, vanilla. Cook for 6 minutes at 50°C on speed 2
- Allow to cool for 10-15 minutes (this is important!).
- Add chocolate mixture to dry ingredients and mix well by hand in a large bowl. (Do not attempt to mix by Thermomix as this will over-process the ingredients.)

Forming the salami

- Allow mixture to cool for 10-15 minutes and it will be much easier to shape.
- Lay two pieces of cling film on the counter and put 1/3 to 1/2 of the mixture on the plastic.
- Gently begin to roll and form the mix into a salami shape.
- As salami begins to take shape, tie off one end of the plastic film.
- We use a sushi mat to assist with rolling and to give a classic texture to the salami shape.
- Continue rolling and squeezing until you have the length and diameter of salami you prefer.
- Tie off the other end.
- Roll and squeeze firmly for best effect.
- When satisfied, transfer the plastic-wrapped bundle into fridge.
- Allow to set for 2-3 hours before dusting.

Coating/dusting the salami

- Once set, snip the knots and remove plastic film.
- Roll or powder (dust) your salami in a choice of coatings. The original recipe recommends cocoa powder but I prefer a combination of some or all of the following: cocoa powder, icing sugar, paprika, and graham crumbs. I encourage you to find the coating or combination that works best for you. You can dip the salami in the powdered coating an/or use a pastry brush to help with dusting. My preference is simply to sprinkle the powder on and rub it gently by hand to coat. You’ll find you own technique for this.
- Wrap the coated salami in parchment paper or butcher’s paper to enhance the effect when serving or gifting.

Notes: This recipe makes about 1 kg of finished product.  It can make two large or three smaller salamis. When trying this recipe for the first time, I recommend you make two salamis, as it is easier to roll and shape a larger mass than a smaller one. Serve at room temperature for maximum flavour.

 

Another note: I’ve made several versions of this salami and one of my personal favourites replaces most of the cranberries with good quality candied ginger.  I’m not talking about the candied ginger sold in little plastic tubs in the baking aisle of Canadian grocery stores — nor am I referring to the best quality organic candied ginger which is my favourite kind, but too strong for this recipe. I’m talking about the dice-sized pieces sold here in the self-serve bulk food departments. When loosely chopped down in size, this ginger replicates a traditional salami’s fatty bits quite well due to its translucent quality. When making this version, I use rum instead of port. Have also used hazelnuts in combination with other nuts and have used dried cherries in combination with the cranberries.

There are so many ways to have fun with this project – try it!