Chocolate Salami

October 24th, 2011

I blogged about something similar to this when I was a new blogger.  Here is the link.  I think my photography skills have improved since then.  The recipe has improved too.  Although I liked the original recipe, it was a pain to make the candied citrus rinds.  It made what should have been a quick and easy chocolate confection too time consuming.

Food 52 is having a contest for your favorite Christmas confection.  I immediately thought of this Italian goodie.  The chocolate log is filled with whole almonds, cookie crumbs, dried cranberries and my addition of orange zest and crystallized ginger.  When it is sliced it looks like a salami with it’s marbling of fat.

The chocolate and butter are melted in a double boiler.  The almonds, orange zest, soaked cranberries, cookie crumbs and ginger are added.  It is left to cool and then rolled into a log and refrigerated to harden.  It is easy to slice and serve.  I would love to receive a Christmas tin with this treat inside.  The chocolate is enhanced by the additions and the crystallized ginger gives it an extra pop of flavor.  I think it is worth entering in the contest.

CHOCOLATE SALAMI

9 ounces good quality bittersweet chocolate, chopped
3 tablespoons butter
1/3 cup sugar
1/3 cup whole almonds
zest of one orange
1/3 cup dried cranberries soaked in 1/4 cup water and 2 tbls of Triple Sec for 15 minutes and then drained.
1 cup butter wafer cookie crumbs
1/4 cup crystallized ginger slices, chopped
2 egg yolks, beaten

Melt chocolate and butter in the top of a double boiler over simmering water.  When melted add the sugar, almonds, orange zest, drained cranberries, cookie crumbs and crystallized ginger.  Stir and remove from heat.  Cool for a few minutes.  Add the beaten egg yolks and allow to come to room temperature.  Form chocolate mixture into a log,  Smooth the surface to be sure none of the filling is sticking out.  Wrap the log in wax paper and refrigerate until firm.  Take out of fridge and leave at room tempeature for 30 minutes.  Slice and serve.  Chocolate log can be frozen for later use.

Printable recipe

12 responses to “Chocolate Salami”

  1. Rita says:

    This is really a show stopper; you should enter it in this contest. Love how the name evokes the taste and appearance of salami; teh ginger is perfect for this. Will be trying this when my Italian dil somes to visit.
    Rita

  2. Ohhhhh that looks great Penny! And yes, I went back to the older post to check out your picture. Your photography is looking great!!

  3. Your post title really had me do a double take…then again I take everything literally!

    This looks scrumptious…I will keep it in my files for a holiday treat!

    XO,
    Jane

  4. bellini says:

    This is actually my favourite as well. The only other thing I make these days are shortbread.

  5. Haden News says:

    I couldn’t wait to see the recipe after reading the title…Love the idea of your Chocolate Salami!!

  6. Marcia says:

    Looks like another great recipe I will have to try. Thank you for your kind comment and I think your photography looks great.

  7. First of all it so attractive and unusual that it will definitely catch the eye of the judges. It must taste divine as well. I love that you’ve used dark chocolate. After eating dark chocolate, I don’t like the sweeter ones anymore.
    Bonne chance.
    Sam

  8. Photos are looking really good, Penny! The galette pictures are gorgeous, too! Now I’m going to have to run out to the grocery store to pick up some ingredients to make these pretty (and I’m sure yummy) things!

    Love you!

  9. Pondside says:

    Oh my goodness – this looks deadly!!…of course, I mean deadly in a good way! 😀

  10. Pam says:

    Now that’s my kind of salami! It looks pretty and bet it has to be delicious!

  11. Barbara says:

    I love that name! You definitely should enter this in the Food52 Christmas event Penny. Super recipe!

  12. Kat says:

    This would be a great gift! Will have to make a mental note of this for the holidays. Happy Halloween to you and the grands!

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