Chocolate Salami thermomix recipe and food photography by Madalene Bonvini-Hamel Food Fanatic and chef From the British Larder – The British Larder (2024)

April 27th, 2009

Chocolate Salami thermomix recipe and food photography by Madalene Bonvini-Hamel Food Fanatic and chef From the British Larder – The British Larder (1)

It’s just a little bit of fun!

There is no raw meat and no baking involved. It’s a fairly simple recipe and I’m sure you would have tried something similar at one or other stage of your life.

The only difference is the novel serving suggestion and then the name of course.

A few years ago my boss brought chocolate salami back from Portugal. I thought it was wonderful, very clever and something I had not seen before.

The flavour and ingredients reminded me of a treat that my mum used to make for me when I was a child. So I thought why not use that old recipe and give it a gently face-lift.

A year ago I bought a old fashioned meat-safe that Ross’s dad had carefully restored for us, I use this meat-safe to display my novel chocolaty salami in, it makes people smile!

It’s a brilliant talking point after dinner, when you bring out the chopping board and carving knife and let the diners help themselves to a slice of chocolate salami with their coffees.

16th November 2009

The chocolate salami idea and recipe was a great hit with a lot of regular British Larder readers. All credit for this video goes to Helene now blogging from her kitchen at https://ThermomixBimby.com based in Canada.

Chocolate Salami thermomix recipe and food photography by Madalene Bonvini-Hamel Food Fanatic and chef From the British Larder – The British Larder (2)

  • 80g unsalted butter
  • 200g bitter chocolate, 70%
  • 100g icing sugar
  • 200g digestive biscuits
  • 80g flaked almonds
  • 80g dried cranberries
  • 80g pistachios
  • 2 egg yolks
  • 80g Port Wine
  • 2ml vanilla essence
  • 80g Condensed milk
  • Pinch of salt
  • Cocoa powder

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.

Chocolate Salami thermomix recipe and food photography by Madalene Bonvini-Hamel Food Fanatic and chef From the British Larder – The British Larder (3)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.

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24 Comments to “Chocolate Salami”

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  1. Anna says:

    January 25, 2011 at 5:45 pm

    My mother makes a similar version to this one, but with walnuts and no fruit, but I guess resources were limited in russia. In Russian, it’s called chocolate kalbasa Chocolate Salami thermomix recipe and food photography by Madalene Bonvini-Hamel Food Fanatic and chef From the British Larder – The British Larder (5)

  2. David (expat) in France says:

    January 15, 2011 at 4:10 pm

    Hi Madalene,
    First of all you have a great web site. Hope to come and visit your restaurant next time I come over.
    I tried the chocolate salami here at Christmas. You wouldn’t believe it but the French family in Paris are a bit retro with this sort of thing. Imagine, in the country that gave us Pierre Hermé !!
    It was considered a bit too rich, and the idea of a salami??!!! So I made it again, but not salami size, more chorizo size, and it was better accepted. The recipe made 4, so I froze 3.
    Our local Leclerc supermarket stock Digestive biscuits, which helps. In the second version, I did not put the port on the biscuits but on the other ingredients. More texture. Will do it again with cognac. Thanks. I loved it!!!

  3. December 18, 2010 at 8:27 am

    Even though it sounds very unusual it looks awesome!

  4. Ritu says:

    December 5, 2010 at 8:07 am

    Hi ..is there any substitute for egg yolk?

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Chocolate Salami thermomix recipe and food photography by Madalene Bonvini-Hamel Food Fanatic and chef From the British Larder –  The British Larder (2024)

FAQs

What is keksz szalami in english? ›

'Keksz Szalámi' or Biscuit Salami is one of the favourite desserts of my childhood. My primary school classmate's mom always prepared this for community events, and as a kid this type of salami was more than preferable to us to enjoy.

What is the origin of the lazy cake? ›

Lazy cake is a traditional dessert popular throughout the Middle East, Asia, and Europe. Some believe that it originated in the Middle East, while others believe the origin is actually in East of Europe. Today, many different countries around the world make this wonderful cake and call it differently.

Where did chocolate salami originate? ›

Originating in Italy and Portugal, this crunchy treat has become a quintessential, iconic Italian dessert. In Bologna, Chocolate Salami is traditionally a sweet passover recipe, while in Emilia-Romagna, this dessert is popular during the Easter holiday.

What is sukseh? ›

In Jordan, it is known as ليزي كيك (lazy cake), which is usually made with Marie biscuit. In Syria, it is known as سوكسية (Soukseh), and usually made with either walnuts or pistachios.

What does salami mean in Italy? ›

The word salami has been around for centuries and is derived from the singular Italian word “salume”, which refers to all types of salted meat. If you ever find yourself in a “salami” vs. “salume” debate, just know that you're actually both right!

What is salami called in America? ›

The term 'salami' in English comes from Italian. Pepperoni in American English refers to 'pepperoni salami', so it is really a type of salami. It is a type of salami that has very finely ground meat in it, and also it has paprika or ground red pepper added to it. It is not usually very hot pepper.

Is salami Italian or German? ›

The word salami in English comes from the plural form of the Italian salame (Italian: [saˈlaːme]). It is a singular or plural word in English for cured meats of a European (particularly Italian) style.

How to make chocoprince? ›

Cooking Instructions
  1. Mix the biscuits with condensed milk until fairly blended.
  2. Sift the Cacao powder on top of the biscuits and slowly add the milk.
  3. Pour in the mixture into cling-film and spread as a role bar.
  4. Chill in the fridge for at least 2 hours or overnight.
Mar 2, 2021

Where does Doukissa cake come from? ›

Doukissa is a Greek and Greek Cypriot no bake chocolate and biscuit dessert or fridge cake. It is also known as kormos, mosaiko and duch*esses cake.

What are the chocolate ingredients? ›

Dark Chocolate Ingredients: Cacao liquor, sugar, cacao butter, lecithin, and vanilla. Milk Chocolate Ingredients: Cacao liquor, sugar, cacao butter, milk solids, milk fat, lecithin, vanilla. White Chocolate Ingredients: Sugar, Cacao butter, milk solids, milk fat, lecithin, vanilla.

Is salami Spanish or Italian? ›

The term 'salami' is Italian, but varieties of cured sausage can be found around the world (often named after the region or country of origin).

Where is Danish salami from? ›

Originating from Denmark, this flavoursome salami is made from the finest selection of minced beef and pork.

Is salami Hungarian or Italian? ›

It's thought to originate in Italy from as far back as Roman times. The word salami comes from the Latin for salt – sale or to salt – salare. Most Southern, Eastern, and Central European countries boast of salami-making traditions that date back several centuries.

What animal does Dominican salami come from? ›

Salchichon Dominicano, or Dominican salami is a type of meat product made from beef and pork, a large pre-cooked sausage that Dominicans traditionally serve as part of our traditional breakfast. It is also called salchichón, but only borrows its name from these Italian and Spanish products, respectively.

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