Salame di Cioccolata

February 4th, 2009

I love cookbooks and like many of my fellow food bloggers, I have an extensive collection. The bookcases in my kitchen are not finished yet, so for now, most of my precious books are still in storage and I miss them. That is the excuse I use to buy more and when I find obscure titles, at least ones that I have never heard of before, and find them at really, really reasonable prices, there is no question about buying them. I was in T.J. Maxx the other day and found this book for $3.99.

I am not a good baker. I even messed up chocolate chip cookies the other day, although it was the first time that it had ever happened. What causes the cookies to melt and flatten into each other and come out looking like flat crunchy discs? I blamed it on the oven here in Florida because I can’t imagine that my new Lake Lure convection oven could ruin anything. If someone has an idea of what I did wrong please let me know. But back to the cookbook – It covers Tarts, Eclairs, Cakes, Petits Fours, Cookies, Quiches, Cakes, Genoise, and more. I am going to attempt to post on many things from this book. The Salame di Cioccolata looked decadent and appropriate for Valetine’s Day. It was very simple to put together, somewhat like making fudge and the only complicated ingredient was the candied citrus rinds. Giada had a recipe for that, so once that was made, the rest took little time. This has got to be the best fudge I have ever eaten. Chocolate and orange have an affinity that is not to be believed, the cranberries add a soft texture and the almonds add crunch. Enjoy!


1/2 cup raisins ( I used dried cranberries)
9 ounces bittersweet chocolate, cut in small pieces
3 T. butter

1/3 cup sugar

1/3 cup whole almonds
1 cup butter cookie crumbs ( I used Keebler’s Sandies Shortbread)

2 egg yolks
Soak the raisins (cranberries) in hot water for 10 minutes and drain. Melt the chocolate and butter in the top of a double boiler. Add the sugar, almonds, cookie crumbs, orange peels, and drained raisins and mix well. Remove from heat. Whisk in the egg yolks. Let cool. Shape the mixture into a roll that is 12 inches by 1 inch. Cover completely with wax paper and let chill in the refrigerator for about 2 hours or until firm. When ready to serve, remove the wax paper and slice into 1/4 inch slices. Arrange on a serving plate and serve.

8 responses to “Salame di Cioccolata”

  1. That does sound good…I almost missed your question about favorite restaurants, because I don’t usually go back to the previous post…I Hendersonville we like Never Bleu, Mezzaluna, West Fist Street Pizza, Flight sometimes…we have had good meals there and not so good.

    About your chocolate chip cookies going flat…I remember years ago the recipe on the back of the bag called for shortening not butter. When I make them with shortening, they are crispy on the outside and chewy on the inside. With butter, they always go flat and hard.

    We had snow flurries last night. It is about 20 degrees now BRRRRRR.

  2. Penny, hi neighbor. Thanks for visiting my blog. Wonderful to hear from another Abaco lover. Your kitchen is gorgeous or better still, to die for. Having my cookbooks in storage would kill me, but your new book about Patisseries sounds very French and fabulous. We adore dark chocolate and I think I’ll try your recipe. The Patisserie was one of our favorite daily stops when we were in France. I’ll be back to visit your blog often.

  3. Penny says:

    Penny – Maybe we can have lunch in Hendersonville at one of your favs. when I get back. Fla. is supposed to be in the 20’s tonight. We might as well have stayed in NC.
    Sam – Thanks for the support. I am new at this, but enjoy meeting all of you. Let me know what you think of the Cioccolata.

  4. Penny says:

    Penny, by the way you may be onto something with the shortening instead of butter. My Grandmother’s recipe for pie crust had all shortening and no butter and I have had good luck with it for years. When I add butter it turns out differently. Do we need Shirley Carrither’s to intervene? Anyone else have an opinion?

  5. Penny, I like cookies that get flat – especially chocolate chip – the are usually chewier.

    My best cookbooks have been purchased at TJ Maxx, along with the remainder table at a local bookstore and the books-for-50-cents section of the library.

  6. I mean they are usually chewier. The ‘y’ on my keyboard has been sticking for five months now…

  7. Penny says:

    I meant Shirley O Corriher in an earlier comment. Mimi – I like them that way too, but these looked like the remains of the wicked witch after she melted.

  8. Me again :-)…we would love to meet for lunch or dinner when you get back. You can email me. My email address is on my profile of my blog. Or just come leave a message at my blog :-).

    With the shortening in the cookies, it is still chewy – which I love but not flat, greasy and hard like they turn out with butter.

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