SNICKERS SALAMI

    Snickers Salami

    March 24, 2017

    Bologna, 1973. Giuseppe Conte, an artisan purveyor of fi ne Italian salami, is mixing pork with fat, herbs, and pepper, ready to be cased and shaped into one of his prized sausages. Suddenly a plume of dark brown smoke clouds the room. Giuseppe coughs, splutters, then licks his lips. “Chocolate?!”. A bag of cocoa powder had fallen from a shelf high above the mixing bowl and landed square in the mix. Throwing caution to the wind, curious as to whether he may have discovered a potentially wondrous flavor combination, Giuseppe completed the salami and sold it from his stall at the Mercato. Everyone hated it. This story isn’t true, but the recipe below is every bit as real as our imagination, and is meat-free! We chucked in Snickers because they’re great, but you can substitute them for your favorite chocolate bar if you want. Enjoy, guys!

    • Yields: Serves 8
    SNICKERS SALAMI

    Ingredients

    200 g dark cooking chocolate, broken into pieces

    100 g unsalted butter

    2 egg yolks

    120 ml milk

    2 tbsp cocoa powder

    100 g graham crackers/ digestive biscuits, each broken into 3 or 4 pieces

    50 g dried cranberries

    150 g Snickers chocolate bars, chopped into ó inch/1cm slices confectioner’s/icing sugar, for dusting

    Directions

    1Melt your chocolate and butter together in a glass bowl placed over a pan of simmering water. Remove and allow to cool slightly (for the next stage, ensure the mixture is not hot or it will cook the egg yolks). When just warm to the touch, add the yolks one by one and stir to combine.

    2In a small saucepan, heat the milk and cocoa together until it has thickened— dragging your finger through the mixture on the back of a spoon should leave a clean line. Leave to cool.

    3Add your crackers/biscuits, cranberries, and Snickers to the chocolate mix, then add the cocoa mixture. Stir gently to combine, but try not to break up the crackers too much. Cover and refrigerate for an hour or two.

    4Once the mixture is firm, empty out onto a large piece of plastic wrap. Shape the mix into a rough log with your hands. Wrap with the plastic wrap and continue to shape. A few bobbles and lumpy bits are just fine. Pop back into the fridge for another half hour or so.

    5Bring out, unwrap, and rub all over with confectioner’s/icing sugar to give it that veritable salami look. Wrap in string for additional authenticity! Slice. Great with an espresso or two.

    Recipe via twistedfood.co.uk

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