Smoked-chocolate salami with shortbread, almonds and raisins

Smoked-chocolate salami with shortbread, almonds and raisins

By
From
Grill Smoke BBQ
Makes
700g
Photographer
Kris Kirkham

This is my take on the chocolate ‘salami’ found across Italy and Portugal, which resembles – in looks only – the cured meat sausage of the same name. This keeps well in the fridge and is great brought out at the end of dinner, to be enjoyed with some coffee and a digestif.

Ingredients

Quantity Ingredient
250ml double cream
250ml * smoked bitter chocolate [rid:31877]
30g raisins, soaked in a little warm water for about 15 minutes
50g marcona almonds or blanched almonds
100g good-quality all-butter shortbread biscuits

Method

  1. Pour the cream into a small saucepan and bring to a simmer on the stovetop. Place the chocolate in a heatproof bowl and pour the cream over, then stir well until the chocolate has melted and the mixture is smooth and glossy.
  2. Drain the raisins and add to the chocolate. Roughly chop the almonds and the shortbread and add these to the chocolate as well, mixing to fully incorporate.
  3. Transfer to the fridge and chill for about 40 minutes until the mixture has started to firm up and is malleable.
  4. On a work surface, lay out two large sheets of cling film. Spoon the mixture onto the centre of the cling film, then use your hands to shape it into a log. Fold both layers of the cling film over the log, then roll up as tightly as possible to create a tight, compact cylinder, without any gaps in the cling film. Tie the ends of the chocolate ‘salami’ with string and leave in the fridge for at least 1 hour to chill and rest.
  5. Bring the salami back to room temperature before slicing and then serving.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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