Dorset magazine feature the recipe for our Festive Fruit & Nut Salami

Dorset magazine feature the recipe for our Festive Fruit & Nut Salami

Dorset magazine December 2015 issue featured our new Festive Fruit & Nut "Salami" recipe & here it is again for you in all its glory if you would like to make this at home this Christmas.
Made with fine dark chocolate & butter blended with dried fruits, fresh orange zest & chopped nuts, there is no added sugar as the fruits provide all the sweetness it needs.

Alternatively, you can buy one we made earlier, in true Blue Peter-style, presented wrapped in traditional parchment paper & salami "string"! Click here to view our Salami in our online shop.

chocolate salami handmade by Chococo Dorset

Either way, this "salami" is a delicious treat to share at the end of a festive meal  - place it on a wooden board with a knife & let everyone (adults only perhaps!) cut their own slice for a wonderful twist on a savoury classic.

125g dark 70% chocolate chopped
50g unsalted butter cubed (or 2 tbsp coconut oil if you want to make it dairy-free)
100g pitted dates  
60g dried cranberries
50g raisins
50g candied orange peel, chopped
Zest of ½ orange
50g pistachios
25g almonds
25g of icing sugar sieved 

Baking tray lined with 2 layers of clingfilm

 Melt the chocolate and butter (or coconut oil) in a bowl sitting over a pan of gently simmering water. Do not allow the bowl to touch the water.

While the chocolate is melting, chop the dates, pistachios & almonds into the smallest pieces you can and place in a bowl with the rest of the fruits, orange peel & finely grated orange zest.

Once the chocolate has melted, take it off the heat and stir in the fruit & nut mixture.

 Leave the mixture to cool for approximately 10 minutes and then pour the mixture onto the prepared baking tray.

 Bring up the sides of the clingfilm, wrap it around the chocolate mixture & twist the ends of the clingfilm to form a long sausage shape c30cm long. Roll the mix around on the baking tray to form your salami.

 Put it into the fridge still on the tray, and if you can, every 10-15 minutes, take it out of the fridge to give it a roll to ensure that it sets in a circular shape, and avoids a flat bottom!

It will take at least 2 hours to set firm. Approximately 10 minutes before you want to serve the salami, take it out of the fridge and let it come back to room temperature before removing the clingfilm wrap.

Just before serving, roll it in sieved icing sugar on a clean surface and trim the end to show the wonderful speckled interior.

This salami will keep happily in the fridge for a few weeks wrapped in clingfilm but you may need to re-roll it in more icing sugar to refresh the finish if you do store it.

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