Make our Festive Chocolate Salami at home with this recipe from co-founder Claire
Claire here with a festive baking idea that actually requires no baking at all & is very easy to make at home. Christmas is just 2 weeks away as of this weekend (eek!) & we thought you might like to make my festive chocolate salami recipe to help get you into the festive spirit.
Alternatively, if you dont have the time or inclination, you can always buy one either online or from our Chocolate Houses that we have made for you!
Click here to buy our Chocolate Salami
This is my latest interpretation of this continental festive treat. Some recipes include eggs, sugar and biscuits, but I have kept this very simple with no added sugar, letting the dried fruits provide the sweetness.
You can also make this dairy-free if you replace the butter with coconut oil. This salami makes a fabulous finish to a dinner, served with a knife for your guests to cut their own slices. I love this combination of festive fruits, pistachios and orange, but you can always vary the fruits & nuts to suit your own taste.
125g dark 70% chocolate chopped
50g unsalted butter cubed (or 2 tbsp coconut oil)
100g pitted dates
60g dried cranberries
50g candied orange peel, chopped
Zest of ½ orange
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.