Chocolate salami or Chocolate Pepperoni. Cono Sur (Argentina and Uruguay) staple with Italian roots. Dessert recipe.
What is Chocolate Pepperoni or Chocolate Salami?
As you see in the picture, the name has to do with its
appearance because it resembles a pepperoni or salami. Nevertheless, it is a traditional Italian
dessert known as "salame di cioccolato" or chocolate salami, and it
is consumed in celebrations and also as a Christmas dessert, taking it out
after dinner. It is also consumed in Uruguay and Argentina due to the influence
of Italian immigration becoming a Cono Sur staple.
There are two recipes, the traditional recipe and one
without nuts, in case there is someone with an allergy or a small child who
should not eat nuts yet.
How to prepare a flavorful Chocolate Salami?
This recipe is so easy, that except for the part of melting
the chocolate, it can be made by a kid. You will need no oven to make it!
Most important, as always will be the selection of high
quality ingredients, especially the chocolate, since it is the main flavor and
the main ingredient in this confection.
Ingredients for the Chocolate Salami
Dark chocolate, Kacau 74%. 100% 7oz 200
gr
Graham cookies 100% 7oz 200
gr
Heavy cream 75% 5.3 oz 150 gr
Butter 60% 4.3 oz 120 gr
Sugar 40% 2.8oz 80 gr
Icing sugar (for coating)
Hand on, how to prepare the Chocolate Salami?
1. Melt the chocolate in “Baño Maria”
- Use a large saucepan or cooking pot to bring water to boil temperature and retrieve from fire. Let it cool until it reaches 120F.
- Place chocolate in a small saucepan and place it in the larger sauce pan or cooking pot in a way that the saucepan will float on the water, avoiding water to get into the chocolate.
- Keep an eye on the water temperature, if it drops below 100F, place it again on the fire, until it reaches 120F. Never over it.
- Stir the chocolate until it is evenly melted.
2. Mix in a saucepan and bring to boiling temperature the butter and the heavy cream. Stir and let it rest until it reaches no more than 120F.
3. Chop and crush the graham cookies. Kids love to do this!
4. While it is still warm, mix the melted chocolate with the mixed
warm heavy cream and butter.
5. Add the crushed graham cookies and mix very well.
6. Knead until you have a paste that can be easily molded with
your hands.
7. Wrap the dough with foil paper or baking paper and bring it
to the refrigerator until it is ready to serve.
Tricks and tips for Chocolate Salami.
 |
If you heat the chocolate directly, without using the “Baño
María” technique, you could raise the chocolate temperature over 120F,
“killing” the chocolate flavors, and breaking the properties of the fine aroma
chocolate. By burning the chocolate, you will change the flavor profile of your
confection, and that affects every single recipe using fine aroma chocolates.
Quality: using a fine aroma chocolate is paramount. There
are tons of products in the market with chocolate flavor in it. There are some,
that although advertised as chocolate, technically should not even be
considered chocolate at all. Therefore, if you want to prepare really unique
confections, use high quality fine aroma chocolates. As good wine, the
chocolate body and flavor will change depending on the cacao bean used for it,
as well the place where the cacao bean was harvested. Each one of them will
provide a different flavor to your desserts.
How to serve the Chocolate Pepperoni or Chocolate Salami?
- The next day -or when the salami is hard- roll it a little on the counter to further mold the shape. Then, remove the foil or baking paper.
- Pour the powdered sugar on the worktop and roll the salami, so that it soaks through.
- With a brush, remove excess of sugar before cutting a few slices -not very thin- and preferably serve on a wooden board to complete the resemblance.
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