Chocolate Salami Recipe | Bakepedia

Chocolate Salami

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chocolate-salamiI first sampled “chocolate salami” at a food show and I was immediately smitten. I am not usually taken in by looks alone – food has to taste great – but this treat presented both a whimsical visual and packed a wallop of flavor. Luckily for us, April Carter has an easy homemade version in her book, trEATs.

This easy, no-baking-required treat can be adapted to suit whatever biscuits or nuts you have in the cupboard. Try a mix of pistachios, pecans and flaked almonds for a seriously nutty result. Wrap your finished “salami” in baking paper and string to look like the real thing. Slice with a sharp knife to serve.

Excerpted with permission from trEATs: Delicious Food Gifts to Make at Home© 2013 by April Carter, Hardie Grant Books. Photography by Danielle Woodward.

Chocolate Salami
Author: 
Makes: Makes one salami, approximately 12 slices
 
Ingredients
  • 100 g (3½ oz) digestive or shortbread biscuits
  • 50 g (2 oz) unsalted butter
  • 1 tablespoon golden syrup (such as Lyle’s)
  • 30 g (1 oz) cocoa powder
  • 75 g (2½ oz) mixed nuts, roughly chopped
  • Confectioner’s sugar for dusting
Instructions
  1. Line a baking tray with a large piece of foil.
  2. Place the biscuits in a freezer bag and crush with the back of a wooden spoon until there is a mixture of crumbs and small pieces.
  3. Heat the butter and golden syrup in a large saucepan over a medium heat until the mixture is completely melted. Remove the pan from the heat, then stir in the cocoa powder and add the crushed biscuits and nuts. Mix until all the ingredients are well combined, then tip the mixture onto the prepared tray. Squash the crumbly mixture into a long salami shape. Wrap the foil around the “salami” and squeeze everything together with your hands.
  4. Chill the foil-wrapped salami in the fridge for 2 hours, or until firm. Then, unwrap and dust with icing sugar, patting the sugar into the surface for a genuine salami effect.
  5. Wrap your chocolate charcuterie treat in baking paper tied with string, and store in the fridge, in an airtight container, for up to a week.
 

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