Chocolate Salami (Salami Dolce)
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 Larderfor inspiring my Canadian version of a traditional Portuguese Chocolate Salami recipe.
- 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’)
- 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 in a large bowl using large spoon or spatula. (Do not attempt to mix by Thermomix as this will over-process the ingredients.)
- 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 ⅓ to ½ 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.
- I 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.
- Once the mixture has set, snip the knots with scissors 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.
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!