Baking Hermann
Recipes

Salame di Cioccolato

Salame di Cioccolato is a traditional dessert from Italy and Portugal that is actually more common during Easter, but its festive look also makes it a great occasion for Christmas. It is usually made with chocolate and butter, but I am using dried figs and a bit of olive oil instead, which helps to hold the salami together while also naturally sweetening it without the need for added sugar.

This chocolate salami is a great way to make a festive snack that is packed with both nuts and dried fruit. We all know that nuts are good for us. They are full of healthy dietary fibres, protein and unsaturated fats. But did you know that dried fruits, consumed in moderation, are also healthy? Although high in sugar, they still contain plenty of vitamins, minerals and fibre, similar to fresh fruit.

For the chocolate, opt for 75% or darker. Most dark chocolate is naturally vegan, but that way you’re also limiting the amount of sugar you’re adding.

serves 8

Ingredients

  • 50g blanched hazelnuts

  • 50g almonds

  • 50g shelled pistachios

  • 100g vegan almond biscotti (I used Rhythm 108)

  • 200g dark chocolate (75%)

  • 2 tbsp cacao powder

  • 150g dried figs

  • 2 tbsp olive oil

  • 1/2 tsp vanilla extract

  • Icing sugar for dusting

Method

Preheat the oven to 180°C. Once ready, roast the hazelnuts & almonds for 10 minutes. Add the pistachios and roast for another 10 minutes. Let them cool off slightly, then roughly chop them along with the biscotti into small pieces.

In the meantime, melt the chocolate over a bain-marie (a heat-proof bowl placed on a saucepan with a bit of simmering water). Take the bowl off the pan and sift in the cacao powder. Give it a quick whisk to combine.

Add the figs and olive oil to a small food processor and blend them into a sticky paste. Then fold the paste into the chocolate along with the vanilla extract and a pinch of salt. Finally, fold in the chopped nuts and biscotti pieces.

Divide the mixture into two equal parts and use your hands to press each part into a salami shape. Place each salami on a parchment paper and use the paper to roll and even out the shape until you have a perfect & round salami. Wrap them in the paper and refrigerate them overnight, or for at least 5 hours to let the chocolate firm up. Then remove the paper and dust each salami with icing sugar.

Finally, cut off a long piece of butcher’s string and tie it around the salami for its iconic look. Keep refrigerated until serving.

 

Salame di Cioccolato

Salame di Cioccolato is a traditional dessert from Italy and Portugal that is actually more common during Easter, but its festive look also makes it a great occasion for Christmas. It is usually made with chocolate and butter, but I am using dried figs and a bit of olive oil instead, which helps to hold the salami together while also naturally sweetening it without the need for added sugar.
Active Time 20 minutes
Course Dessert
Cuisine Italy, Portuguese
Servings 8

Ingredients
  

  • 50 g blanched hazelnuts
  • 50 g almonds
  • 50 g shelled pistachios
  • 100 g vegan almond biscotti (I used Rhythm 108)
  • 200 g dark chocolate (75%)
  • 2 tbsp cacao powder
  • 150 g dried figs
  • 2 tbsp olive oil
  • 1/2 tsp vanilla extract
  • icing sugar for dusting

Instructions
 

  • Pre-heat the oven to 180°C. Once ready, roast the hazelnuts & almonds for 10 minutes. Add the pistachios and roast for another 10 minutes. Let them cool off slightly, then roughly chop them along with the biscotti into small pieces.
  • In the meantime, melt the chocolate over a bain-marie (a heat-proof bowl placed on a sauce pan with a bit of simmering water). Take the bowl off the pan and sift in the cacao powder. Give it a quick whisk to combine.
  • Add the figs and olive oil to a small food processor and blend them into a sticky paste. Then fold the paste into the chocolate along with the vanilla extract and a pinch of salt. Finally fold in the chopped nuts and biscotti pieces.
  • Divide the mixture into two equal parts and use your hands to press each part into a salami shape. Place each salami on a parchment paper and use the paper to roll and even out the shape until you have a perfect & round salami. Wrap them in the paper and refrigerate them overnight, or for at least 5 hours to let the chocolate firm up. Then remove the paper and dust each salami with icing sugar.
  • Finally, cut off a long piece of butcher’s string and tie it around the salami for its iconic look. Keep refrigerated until serving.
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