November 16, 2009 by

Chocolate Salami (Salami Dolce)

chocolate_salami_20102

Chocolate Salami is a surprise treat and always a hit. Highly recommended for parties, special occasions, gifting, or for seducing a sweetheart ;-) Thanks to Madalene at The British Larder for inspiring my Canadian version of a traditional Portuguese Chocolate Salami recipe.

Chocolate Salami (Salami Dolce)

Cuisine: Thermomix
Recipe type: Dessert, Italian

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 (regular, sweetened)
  • 2 egg yolks
  • 80-90 g. port wine (I tested Marsala and Rum with good great results)
  • ⅓ teaspoon vanilla
  • pinch of salt
  • cocoa powder (for dusting… see notes below about ‘forming the salami’)

Instructions
  1. 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.)
  2. 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.
  3. Add nuts and dried cranberries to cookie pieces. Drizzle half the alcohol over these dry ingredients, toss gently but thoroughly, and set aside.
  4. Add butter to Thermomix bowl, melt 2 minutes at 50°C on speed 2
  5. Coarsely chop the chocolate, add to butter, and melt for 2 minutes at 50°C on speed 2.
  6. Add egg yolks, icing sugar, condensed milk, salt, rest of the alcohol, vanilla. Cook for 6 minutes at 50°C on speed 2
  7. Allow to cool for 10-15 minutes (this is important!).
  8. Add chocolate mixture to dry ingredients and mix well in a large bowl using large spoon or spatula. (Do not attempt to mix by Thermomix as this will over-process the ingredients.)
  9. Allow mixture to cool for 10-15 minutes and it will be much easier to shape.
  10. Lay two pieces of cling film on the counter and put ⅓ to ½ of the mixture on the plastic.
  11. Gently begin to roll and form the mix into a salami shape.
  12. As salami begins to take shape, tie off one end of the plastic film.
  13. I use a sushi mat to assist with rolling and to give a classic texture to the salami shape.
  14. Continue rolling and squeezing until you have the length and diameter of salami you prefer.
  15. Tie off the other end. Roll and squeeze firmly for best effect. When satisfied, transfer the plastic-wrapped bundle into fridge.
  16. Allow to set for 2-3 hours before dusting.
  17. Once the mixture has set, snip the knots with scissors and remove plastic film.
  18. 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.
  19. Wrap the coated salami in parchment paper or butcher’s paper to enhance the effect when serving or gifting.

Notes
note about quantity: 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 flavor.
note about serving: the salami is easier to cut when it’s not ‘fresh’. This salami keeps well for a good two weeks in the fridge and is most enjoyable 3-12 days after making. If serving at a party, where a room full of people tends to make the temperature rise, I keep this salami in the fridge of my host until ready to ‘reveal’.
note about ginger: I’ve made several versions of this salami and one of my personal favourites replaces some 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 favorite 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!

See 43 comments from people who cook with Thermomix:

  1. avatar
    Madalene 16 November 2009 at 12:53 am (PERMALINK)

    Well Done!!! It looks amazing, you have done me proud, perfectly recreated and I love the icing sugar addition it looks just like a true Salami Milano!! Yo made my day! Kind Regards Madalene

    Author
  2. avatar
    Claire 3 December 2009 at 5:05 pm (PERMALINK)

    How do I convert the grams to cups?
    80 g dried cranberries/ 100 g icing sugar, etc., etc.

    Thanks,
    Claire

    Author
  3. avatar
    ThermomixBlogger Helene 3 December 2009 at 5:10 pm (PERMALINK)

    Hi Claire:
    Thanks for your interest in the Chocolate Salami. It’s a great recipe that is both fun and impressive!
    If you are using a Thermomix, you don’t need to convert anything to cups. So… I can only guess that you are asking this because you are trying to prepare the recipe without a Thermomix? Because the recipes on this site are intended for sharing with Thermomix users, I’m sorry to say that I don’t have the conversions handy. There are several conversion tools available online if you just search google for “culinary converter” but none will really be accurate for such things as cranberries etc. Best advice for someone who doesn’t own a Thermomix would be to go out and get a simple kitchen scale — that would be an easy solution — though not nearly as fun (or efficient) as using a Thermomix!

    Hope this helps!

    Author
  4. avatar
    Joanne 13 December 2009 at 10:20 am (PERMALINK)

    I made this Cocoa Salami and gave it away as a hostess gift. It is absolutely delicious and very easy to make, and was a real hit with my friends.

    Author
  5. avatar
    may 13 December 2009 at 4:28 pm (PERMALINK)

    wow that is the most fantastic salami ever, easy to make and easier to eat!

    Author
  6. avatar
    Sue 14 December 2009 at 9:38 pm (PERMALINK)

    This is delicious! (and very addictive) Sliced thin it is a wonderful treat, and tastes like ‘more please!’

    Author
  7. avatar
    Rhonda Magure 16 December 2009 at 11:04 am (PERMALINK)

    All I can say is YUM!!! The best party treat ever!!

    Author
  8. avatar
    A Canadian Foodie 11 January 2010 at 6:22 am (PERMALINK)

    I finally made it – and referenced you and your fantastic work… XOXOXO

    Author
  9. avatar
    ThermomixBlogger Helene 11 January 2010 at 10:30 am (PERMALINK)

    Great Valerie — Happy to see that you had such fun with this recipe! Hopefully, more people will now give it a try and tell us about their success…

    Author
  10. avatar
    Sirrahk 8 October 2010 at 3:26 am (PERMALINK)

    Wow – fantastic. What a great treat & talk piece!!
    Love the music that was on the video too – who was it please?

    Author
  11. avatar
    ThermomixBlogger Helene 10 October 2010 at 9:09 am (PERMALINK)

    Hi Sirrahk — sorry to say I have lost the information about the music :-( I had chosen this music from the YouTube vault of license-free AudioSwap tunes when I originally uploaded the video. At that time, YouTube was showing the info about the recording alongside videos as they were being watched. Youtube no longer does this and I have no way of recovering info about this recording. Its a great tune and I would love to credit the artist. If anyone knows this info, please let me know and I will add it to the recipe post!

    Author
  12. avatar
    Cookie1 19 November 2010 at 11:36 pm (PERMALINK)

    A lovely recipe to make in the Thermomix for Christmas sharing. I wonder if NOMA has a recipe like this in it?

    Author
  13. avatar
    ThermomixBlogger Helene 19 November 2010 at 11:40 pm (PERMALINK)

    Oh Cookie1, you are very good at using the right words to win the NOMA book prize! I took new photos of this recipe a few days ago as I prepared the chocolate salami yet again, at the request of someone who is crazy about it. I will be posting the fresh photos as soon as I have a spare minute….
    ;-)

    Author
  14. avatar
    Cuilidh 24 November 2010 at 11:20 pm (PERMALINK)

    Are you able to indicate how long this ‘salami’ will store for (in the fridge?)

    Many thanks.

    Author
  15. avatar
    ThermomixBlogger Helene 25 November 2010 at 8:42 am (PERMALINK)

    Hi Cuilidh – you’ll find info about storage in the “notes about serving” above. I’d like to elaborate though, by saying I have enjoyed this chocolate salami even 3 weeks after making it. It will dry slowly in the fridge the longer you leave it, which makes it easier to slice. That said, optimal for me is to enjoy it about 3-12 days after making. Have fun!

    Author
  16. avatar
    Cuilidh 28 November 2010 at 11:15 am (PERMALINK)

    Thanks, Helene, I missed that part – I was too absorbed by the recipe itself.

    Best wishes for the festive season.

    Author
  17. avatar
    Tracey 28 November 2010 at 6:07 pm (PERMALINK)

    Love Love Love this tasty treat…can’t wait to make it…and I think I might add a little heat with some cayenne:-)

    Author
  18. avatar
    ThermomixBlogger Helene 28 November 2010 at 6:58 pm (PERMALINK)

    Hey Tracey – I love this idea. Another reader recently suggested soaking the dried fruit in Chambord. Oh yum. These are two new customizations I look forward to trying… (though not likely in the same batch)

    Author
  19. avatar
    ThermomixBlogger Helene 28 November 2010 at 7:47 pm (PERMALINK)

    No worries Cuilidh, there is sometimes too much to read, I agree. Hope you try it because, it’s true, EVERYONE loves this chocolate salami recipe.

    Author
  20. avatar
    Cuilidh 30 November 2010 at 2:42 pm (PERMALINK)

    One more question – have you tried freezing this recipe and, if so, was it successful? Sorry about this query, I’m such a novice cook.

    Thanks.

    Author
  21. avatar
    ThermomixBlogger Helene 30 November 2010 at 2:53 pm (PERMALINK)

    It’s a good question, and I’m thrilled that you are preparing to try this recipe Cuilidh! No, I have not tried freezing the Chocolate Salami. I’ve never been a fan of freezing foods. I don’t mind freezing some ‘ingredients’ (fruit for sorbet, certain seafood ingredients, some nuts) but once the recipe has been prepared, I prefer to enjoy it fresh. (We all have our quirks, I suppose, and that just happens to be one of mine.)

    Author
  22. avatar
    icook 7 December 2010 at 2:36 pm (PERMALINK)

    love your video .!! I am going to try this fun salami with a “little” french touch… see you

    Author
  23. avatar
    ThermomixBlogger Helene 7 December 2010 at 9:57 pm (PERMALINK)

    Hello icook — Now that sounds most interesting! I am very curious to hear more! Which “french touch” are you referring to?!? The Chambord touch perhaps?

    Author
  24. avatar
    bernadine & John 19 February 2011 at 11:00 pm (PERMALINK)

    I have been putting this off as it sounds WAY too nice!! But can’t resist any further! It is on my list of “to do” tomorrow!!

    Author
  25. avatar
    ThermomixBlogger Helene 19 February 2011 at 11:29 pm (PERMALINK)

    Well.. far be it from me to try and stop ya! Anyone who is as fun-loving as you, is sure to enjoy this one. What’s not to like? … Chocolate.. butter… booze… nuts… did I mention chocolate? Oh yes, and salami. Now remember, it really truly does improve with aging. Tastes best about 7-10 days after making it. ;-) No really, I’m being serious. You’ll see.

    Author
  26. avatar
    bernadine & John 20 February 2011 at 11:45 pm (PERMALINK)

    Well! Project done! Couldn’t resist…. HAD to make a double lot! And…. did a bit of splashing with the old port – maybe I should have measured…. oh well. We have this beautiful Port here in Adelaide, it is a chocolate infused port and delicious! So… I used a bit and more of that. Can’t wait to try it – I have a friend coming over on friday to do just that tho!

    Rather than clean the bowl after I finished, I just made a batch of scones… they ended up a little chocolatey coloured and SHOULD have a hint of the chocolate mixture. I’ll let you know :-)

    Author
  27. avatar
    ThermomixBlogger Helene 21 February 2011 at 2:07 pm (PERMALINK)

    I have used an Australian Chocolate Port for this recipe in the past… wonder if it was the same one… Now usually I do measure and I’m not sure if the final salami would be made ‘soft’ by the addition of too much port, but you can be the judge of that…! So good of you to make scones from the dirty bowl. Tick of yum! I also applaud you for your patience in resisting early sampling of the salami… Friday is a long way off, but you’ll have fun with your friend for sure. Cheers!

    Author
  28. avatar
    bernadine & John 23 February 2011 at 8:17 pm (PERMALINK)

    one day to go and counting LOL

    Author
  29. avatar
    ThermomixBlogger Helene 24 February 2011 at 4:22 pm (PERMALINK)

    and…. are you still alive… or did the added port knock you out…?

    Author
  30. avatar
    Sarah 2 December 2011 at 11:25 pm (PERMALINK)

    I made this today as it looked too tempting to resist! Looks fabulous and was so easy! Thanks so much for a fabulous recipe. I can see myself making many more for christmas gifts.

    Author
  31. avatar
    ThermomixBlogger Helene 3 December 2011 at 12:43 am (PERMALINK)

    Right on Sarah! I’m excited for you because, just as you said…it’s SO easy!!! Isn’t it impressive too? I’ve made four and given them away already. Hope to make more tomorrow. I love that we can easily make them big or smaller to have more or fewer to share as suits our needs. I have also made some really large ones and cut them in half (on an angle) so that when each half is gifted and unwrapped the fresh cut cross-section presents so well. My next batch will be for a friend who is allergic to nuts so I’m planning to go crazy with more dried fruits. So glad to hear you had fun with it!

    Author
  32. avatar
    Cookie1 31 July 2012 at 6:03 am (PERMALINK)

    Helene, I’m sure you’ve heard about the get together some folk are having in Margaret River, Western Australia. I think some of this would go down very well. Hopefully I’ll have time to make it 12 days before we go.

    Author
  33. avatar
    ThermomixBlogger Helene 2 August 2012 at 8:50 pm (PERMALINK)

    Ooh, what a GREAT idea Cookie1. I love the sound of that and only wish I could be there with you to share some ;-)

    Author
  34. avatar
    Sinem 8 January 2013 at 12:30 am (PERMALINK)

    Helene, thank you for this amazing recipe. I made this many times, everyone just loved it. It tastes and looks so wonderful!

    Author
  35. avatar
    ThermomixBlogger Helene 8 January 2013 at 2:32 pm (PERMALINK)

    Wonderful to hear from you Sinem! I made several of these myself in the weeks before Christmas. People LOVE this treat especially as it’s not too sweet, such a nice change! Thanks for taking the time to drop in with your comment, xo H.

    Author
  36. avatar
    Lisa 11 January 2013 at 1:58 am (PERMALINK)

    Quick question from a VERY novice cook……. I love the sound of this recipe, and will try it. But how is it stored in the fridge? In a tupperware container all sealed up?
    Thanks!!

    Author
  37. avatar
    Lisa 11 January 2013 at 2:16 am (PERMALINK)

    And also forgot to ask (silly, I know) but assume the cling wrap is left on and the person who consumes each slice just peels it off and discards it?
    Thanks again!

    Author
  38. avatar
    ThermomixBlogger Helene 12 January 2013 at 2:29 pm (PERMALINK)

    Hi Lisa — I keep my Chocolate Salami rolled up in parchment paper in the fridge. If planning to keep it for more than a few days, you may want to double wrap it a plastic bag as well because the longer you keep it, the more it will dry out. A little bit of drying out is okay, but you don’t want it to dry out too much either.

    To answer your second question — just check the section above on “forming the salami” and you’ll see it says to remove the remove the cling wrap. So, when you dust the salami with cocoa and powdered sugar, you are directly dusting the formed chocolate roll. After that, I roll it up in a sheet of parchment and twine because this looks like butcher’s paper and makes for realistic presentation. Hope this helps ;-)

    Author
  39. avatar
    Jacinta 20 February 2014 at 7:19 pm (PERMALINK)

    Hi, I would love to make a ‘kid friendly’ version. Can we add things like jelly beans, caramels etc? Do you have any suggestions?
    Thanks

    Author
  40. avatar
    ThermomixBlogger Helene 21 February 2014 at 10:55 pm (PERMALINK)

    Hi Jacinta — my concern about adding the items you mention is that they might not allow for easy slicing and may cause the slices to break up more and not hold together as well. With the recipe as I use it, you can get really nice thin slices that resemble true salami. To make a “kid friendly” version you can remove the alchohol and maybe try jelly beans, but harder candy bits will make it harder to shape and slice. Of course, if you chop the candies down to smaller bits first, then it should work. I’m not much of a sweet-eater, so that idea doesn’t really appeal to me and have to say I’d probably be inclined to choose more colourful dried fruit bits such as chopped apricots, dried pineapple bits etc. After you’ve made this once you’ll have a much better idea of how to customize it to your family’s tastes. Have fun ;-)

    Author

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