Chocolate Salami, Portuguese, Italian DIY Gift Recipe from 'Sweet Things' by Annie Rigg
A salami even vegetarians can enjoy from Sweet Things, Chocolates, Candies, Caramels & Marshmallows to Make & Give (Kyle Books, October 2014) by Annie Rigg.
This Chocolate Salami, also called Salame al Cioccolato or Salame de Chocolate, is traditionally either an Italian or Portuguese recipe, depending on where your allegiance lies. The fruit and nuts are interchangeable subject to your tastes and what treasures you have stashed in your pantry.
Makes 2 salami and serves 20
1⁄3 cup golden raisins
½ cup dried figs, chopped into raisin-sized pieces
2 tablespoons dark rum or amaretto
11/4 cups mixed nuts (pistachios, blanched almonds, and hazelnuts)
7oz dark chocolate, chopped
3oz unsalted butter
1⁄3 cup superfine sugar
2 tablespoons brown sugar
1 large egg plus 1 large egg yolk
6oz plain cookies (such as amaretti or graham crackers)
2 tablespoons confectioner’s sugar
Chocolate Salami will keep for up to 1 week, well wrapped and in the fridge.
Preheat the oven to 350°F.
Put the golden raisins and figs in a medium bowl. Add 1 tablespoon of the rum or amaretto, mix well, and leave to soak while you prepare the remaining ingredients.
Put all of the nuts on a baking sheet and toast in the oven for about 4 minutes until lightly golden. Allow the nuts to cool slightly and then roughly chop.
Combine the chocolate and butter in a medium-sized heatproof bowl and melt over a pan of barely simmering water, taking care not to allow the bottom of the bowl to come into contact with the water. Stir until smooth. Meanwhile, in another bowl, whisk together the superfine sugar, brown sugar, whole egg, and egg yolk until smooth and thoroughly combined. Add to the chocolate and butter mixture and mix well. Stirring frequently, continue to cook over the pan of water until the
sugar has dissolved, the mixture is silky smooth and hot to the touch, and the eggs are cooked—this will take about 4–5 minutes.
Meanwhile put the cookies in a freezer bag and crush using a rolling pin until the pieces are slightly larger than the golden raisins. Sprinkle with the remaining tablespoon of rum. Add the nuts and cookies to the dried fruit. Add to the chocolate mixture and stir with a rubber spatula to thoroughly combine. Leave at room temperature to cool and thicken slightly.
Take two large sheets of parchment paper and divide the mixture evenly between them, spreading it into a log. Roll the paper up and over the mixture, twisting the ends to seal and to pack the mixture into a tight sausage shape. Chill overnight.
Remove the salami from the fridge and unwrap from the paper. Spread the confectioner’s sugar on a baking sheet and roll each salami in the sugar to coat completely. Using a sharp knife, cut the salami into slices to serve.
(* Recipe reproduced with permission from Sweet Things, Chocolates, Candies, Caramels & Marshmallows to Make & Give -Kyle Books, October 2014- by Annie Rigg)