5 hours ago, Franci said:So, here the dessert I was thinking of making with the cookies of the other day.
My biggest clients are butchers and delis, so I had the idea of selling for them a classic, childhood snack, very popular in Italy growing up. I tried this recipe that differently than the usual doesn't have eggs but I really dislike it. I am going to test other recipes until I'm happy with it and definitely use eggs, pasteurized.
Chocolate salame
Looks lovely - here's the recipe I use
Chocolate Salami
Recipe By: The British Larder
Ingredients:
80 g unsalted butter
200 g bitter chocolate, 70%
100 g icing sugar
200 g digestive biscuits
80 g flaked almonds
80 g dried cranberries
80 g pistachios
2 egg yolks
80 g Port Wine
2 ml vanilla essence
80 g Condensed milk
Pinch of salt
Cocoa powder
Directions:
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. Add 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.
