Chocolate Salami

October 24, 2011
Photo by Mark Weinberg
Author Notes

This easy, no-bake chocolate confection came about after seeing several recipes for it. The original recipes in "Artisan Patisserie for the Home Baker" were too complicated, so I simplified by eliminating the candied orange peel, and I added my own twist to it with orange zest, crystallized ginger, and orange liqueur-soaked cranberries. What I love about this Italian chocolate log is the playful way that it mimics a salami with its marbleized fat. I will be making several of these logs for the holidays and freezing them. —lakelurelady

Test Kitchen Notes

This is really excellent -- not too sweet, with the orange, ginger, and tart cranberries working well with the dark chocolate. I used a sleeve of crisp and rather plain honey cookies as the cookie component, but any crisp butter cookie or plain tea biscuit would work well.

The recipe is supposed to make one giant confection, but you could get two very nice gift-sized salamis out of it. You could also dust the exterior of the chilled log with confectioner’s sugar to increase the resemblance to a real salami. —gorboduc

  • Prep time 2 hours
  • Cook time 30 minutes
  • Makes one log
  • 1/3 cup dried cranberries
  • 1/4 cup water
  • 2 tablespoons orange liqueur
  • 9 ounces bittersweet chocolate, chopped
  • 3 tablespoons unsalted butter
  • 1/3 cup sugar
  • 1/3 cup whole almonds
  • Zest of one orange
  • 1 cup butter cookie crumbs
  • 1/4 cup crystallized ginger slices, chopped
  • 2 egg yolks, beaten
In This Recipe
  1. Soak dried cranberries in water and orange liqueur for 15 to 20 minutes. Drain and set aside.
  2. Melt chocolate and butter in the top of a double boiler over simmering water until smooth and combined, 3 to 5 minutes. When melted, add the sugar, almonds, orange zest, drained cranberries, cookie crumbs, and crystallized ginger. Stir to combine and remove from heat. Cool for a few minutes. Add the beaten egg yolks and allow the mixture to come to room temperature.
  3. Form the chocolate mixture into a log, smoothing the surface to be sure none of the filling is sticking out. Wrap the log in wax paper and refrigerate until firm. Slice and serve.

See Reviews

See what other Food52ers are saying.

  • Giovanni Castillo
    Giovanni Castillo
  • RavensFeast
  • Sharon
  • lunule
  • lakelurelady
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.