And today a surprise in my Panière, a delicious Salame di Cioccolato, stuffed with delicious nuts, orange zests and much more! A delicious treat for the season.
This treat is known in Italy and also in Portugal, and is usually served with a strong hot coffee.
The recipe is adapted from Jenny Morris, my favorite Chef Cuisinier, I love her style of cooking. I made some changes to the original recipe, and this treat is perfect for winter time season. I hope you will enjoy it!
Serves: 20 slices
- 300g of dark chocolate (70% of cocoa, Lindt)
- 125g of muscovado sugar
- 80gr of cocoa powder
- 125g of soft butter
- The zest of 2 oranges
- 2 tablespoons of orange blossom honey
- 100g of toasted hazelnuts
- 100g of chopped pistachio
- 100g of palet breton (or cookies or biscuits)
- Icing sugar for dusting
- Toast the hazelnuts on a small pan, on a medium heat for a few minutes.
- When they are more brown, remove from the heat and set aside.
- In a bain Marie (water bath) add the chopped chocolate and the sugar.
- Whisk with a wooden spoon until the 2 ingredients melt together.
- Reduce the heat and pour the cocoa powder and continue to whisk constantly.
- Add the orange zests and the soft butter.
- Whisk until the butter melts completely.
- Pour the honey.
- Add the hazelnuts (I didn’t chop the hazelnuts), the chopped pistachio and the chopped palet Breton into the pan.
- Whisk until all the ingredients are combined together.
- Take a large clear plastic wrap, place it on a clean surface.
- Dust with icing sugar the surface of the paper and gently pour the mixture on the icing sugar.
- Roll the salami into the icing sugar to make a sausage.
- Refrigerate for 4 hours (for me).
- Remove from the refrigerator.
- Add a clean kitchen towel on a surface and put the salami in the middle.
- Dust more with icing sugar and cut slices.
This Chocolate Salami is so good with a coffee, you have so many flavors, the pistachios, the hazelnuts, the orange zest and more…It’s crunchy, sweet and bitter at the same time!