April 27th, 2009


Chocolate Salami

It’s just a little bit of fun!

There is no raw meat and no baking involved. It’s a fairly simple recipe and I’m sure you would have tried something similar at one or other stage of your life.

The only difference is the novel serving suggestion and then the name of course.

A few years ago my boss brought chocolate salami back from Portugal. I thought it was wonderful, very clever and something I had not seen before.

The flavour and ingredients reminded me of a treat that my mum used to make for me when I was a child. So I thought why not use that old recipe and give it a gently face-lift.

A year ago I bought a old fashioned meat-safe that Ross’s dad had carefully restored for us, I use this meat-safe to display my novel chocolaty salami in, it makes people smile!

It’s a brilliant talking point after dinner, when you bring out the chopping board and carving knife and let the diners help themselves to a slice of chocolate salami with their coffees.

16th November 2009

The chocolate salami idea and recipe was a great hit with a lot of regular British Larder readers. All credit for this video goes to Helene now blogging from her kitchen at https://ThermomixBimby.com based in Canada.

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  • 80g unsalted butter
  • 200g bitter chocolate, 70%
  • 100g icing sugar
  • 200g digestive biscuits
  • 80g flaked almonds
  • 80g dried cranberries
  • 80g pistachios
  • 2 egg yolks
  • 80g Port Wine
  • 2ml vanilla essence
  • 80g  Condensed milk
  • Pinch of salt
  • Cocoa powder

Crush the Biscuits into small pieces, but not crumbs. Add the almonds, cranberries and pistachios and sprinkle half of the port wine over the mixture, set aside.

Put the chocolate and butter in a metal bowl, place over a pot of boiling water, allow to melt.

Once the chocolate is melted add the icing sugar, salt, egg yolks, the rest of the port wine, vanilla and the condensed milk, mix well and continue cooking over the bain-marie for a further 4 minutes to cook the eggs, stir regularly.

chocolate_salami21Add the biscuit mixture. Mix well.

Let the mixture cool for 10 - 15 minute, as it starts to thicken and it's easier to work with.

Shape in to a salami shape with a double layer of cling film. Let the salami set in the fridge.

Remove the cling film and then roll the salami in cocoa powder. Its now ready to serve and I like to wrap it again in the paper and tie it with string to mimic a classic salami.

Thermomix Method

Crush the Biscuits into small pieces, but not crumbs. Add the almonds, cranberries and pistachios and sprinkle half of the port wine over the mixture, set aside.

Melt the butter for 2 minutes at 50°C speed two. Add the chocolate and melt for 3 minutes at 50°C speed 2. Add the egg, salt, icing sugar, condensed milk, vanilla and the rest of the Port wine and set the timer for 6 minutes at 50°C speed 2. Let the mixture cool for 10 - 15 minutes before you mix it with the biscuit mixture, continue making the salami as above.

Makes 2 x 420g chocolate salami's

Food Fanatics Tip

Remove the salami at least one hour before serving from the fridge.
This is a great item to serve as a petit four with coffee. Let the guests cut their own slice, somewhat unusual but a great talking point! Also makes a great home made present.

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24 Comments to “Chocolate Salami”

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  1. Anna says:

    My mother makes a similar version to this one, but with walnuts and no fruit, but I guess resources were limited in russia. In Russian, it’s called chocolate kalbasa :D

  2. David (expat) in France says:

    Hi Madalene,
    First of all you have a great web site. Hope to come and visit your restaurant next time I come over.
    I tried the chocolate salami here at Christmas. You wouldn’t believe it but the French family in Paris are a bit retro with this sort of thing. Imagine, in the country that gave us Pierre Hermé !!
    It was considered a bit too rich, and the idea of a salami??!!! So I made it again, but not salami size, more chorizo size, and it was better accepted. The recipe made 4, so I froze 3.
    Our local Leclerc supermarket stock Digestive biscuits, which helps. In the second version, I did not put the port on the biscuits but on the other ingredients. More texture. Will do it again with cognac. Thanks. I loved it!!!

  3. Even though it sounds very unusual it looks awesome!

  4. Ritu says:

    Hi ..is there any substitute for egg yolk?

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