What Is Chocolate‑Peanut Salami & Why It’s Fun
Chocolate salami is a dessert popular in many European countries (Italy, Portugal, Romania), made without baking, shaped like a salami log, then sliced. The "salami" appearance comes from the dark chocolate matrix with lighter flecks (from broken biscuits, nuts, etc.) mimicking fat in real salami.
ويكيبيديا
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The Feedfeed
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Adding peanut (and/or peanut butter) gives extra richness, a salty‑sweet contrast, crunchy texture, and flavor depth. There are several recipes online for versions with peanuts and peanut butter.
The Tasty Days
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The Kitchn
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It’s fantastic when you want something indulgent, fun, giftable. Since it’s no‑bake, it's accessible in seasons when you don’t want to heat the kitchen much.
Ingredient Principles & What to Aim For
Before listing the recipe, here are some principles to get best results:
Component Role Key Choices
Chocolate / fat / binder To glue the mixture, give flavor & richness Use good quality dark or semi‑sweet chocolate + butter or peanut butter; avoid burnt chocolate; temper or melt gently
Biscuits / cookies Provide texture, “crunch / crumb” contrast, visual flecks Digestives, tea biscuits, graham crackers, maria cookies, etc.; broken into smaller and larger pieces
Peanut / Peanut Butter Flavor + crunch + binding (if peanut butter used) Roast peanuts for more flavor; peanut butter smooth or crunchy (affects texture)
Milk (or cream) Helps soften and bind the chocolate mix; can adjust firmness Too much makes it too soft; too little makes it dry/hard to slice
Extras / flavorings For balance & interest Vanilla, splash of rum/liqueur, dried fruits, nuts, cocoa powder, maybe zest or spices
Full Recipe: Chocolate‑Peanut Salami
This version makes a large log, enough for ~18‑25 slices depending on thickness. Chill time included.
Ingredients
Item Quantity Notes / Possible Substitutions
Dark chocolate (or semi‑sweet) ~ 200 g (≈ 7 oz) Use good quality; can mix types if you like lighter sweetness
Butter (unsalted) ~ 70‑100 g (≈ 5‑7 Tbsp) Or part butter + part peanut butter for more peanut flavor
Peanut butter ~ 2‑3 Tbsp (optional but recommended) Use creamy peanut butter if you want smoother texture; crunchy adds more crunch
Sugar (granulated) ~ 50‑80 g (¼ cup to ⅓ cup) Adjust sweetness based on chocolate used
Cocoa powder ~ 2 Tbsp For deeper chocolate color / flavor
Milk ~ 50‑100 ml (≈ ¼ to ½ cup) Use whole milk; for richer texture use a little cream
Plain biscuits / tea biscuits / graham crackers ~ 200‑250 g broken pieces Some fine crumbs + some chunkier pieces for various textures
Peanuts (unsalted, roasted) ~ 100 g chopped Or mixed nuts if you prefer; roast for flavor
Vanilla extract ~ 1 tsp
Pinch of salt to taste
Powdered sugar (icing sugar) for dusting / “salami” look ~ enough to coat log Optional but makes it look more like salami; also masks chocolate edges
Equipment & Preparations
Mixing bowls
Saucepan or double boiler for melting chocolate & butter safely
Spoon or spatula for mixing
Plastic wrap / parchment paper for forming the log
Fridge space for chilling (needs at least 2‑3 hours, preferably more)
Measuring cups, spoons, knife (for chopping nuts, etc.)
Prep tips:
Roast peanuts beforehand if raw, let cool.
Chop biscuits / cookies: some coarse chunks, some finer crumbs so texture varies.
Measure everything in advance, especially chocolate & milk, since once you melt, you want to move smoothly.
Use plastic wrap or parchment tightly to shape; twisting ends helps shape and maintain form.
Step‑By‑Step Instructions
Here is a detailed method to follow. You can adapt scale up/down.
1. Prepare dry mix
Crush / break biscuits into pieces: aim for about half as finer crumbs and half as larger bits (~1‑2 cm pieces). Transfer to large mixing bowl.
Chop peanuts or other nuts coarsely. Add to biscuits. Set aside.
2. Melt & combine chocolate part
Place chocolate + butter in a heatproof bowl over a double boiler (or use microwave in short bursts). Melt gently, stirring, until smooth. Avoid seizing or burning.
(If using) Stir in peanut butter now until melted and fully blended.
3. Add sugar, cocoa, milk, flavorings
Off‑heat (or low heat), add sugar and cocoa powder, stirring until smooth.
Add vanilla extract and pinch salt, mix.
Gradually add milk (bit by bit) until mixture is glossy and just runny enough to coat the dry mix. You want it binding but not too wet.
4. Combine with dry mix
Pour the chocolate mixture over the biscuits + nut mixture. Using a spatula or wooden spoon, gently fold until all dry pieces are coated. Ensure pieces are distributed evenly.
5. Shape into salami log
Lay out a sheet of plastic wrap or parchment on work surface. Transfer the mixture into the center.
Using spatula or by hand (lightly greased hands may help avoid sticking), form the mixture into a long log shape, about 20‑25 cm (8‑10 in) long or as desired. Press firmly to pack so it holds together when sliced.
Wrap tightly with plastic wrap (or wrap first with parchment, then plastic), twisting the ends or tying so ends are sealed.
6. Chill & set
Place the wrapped log in fridge and chill for 2‑4 hours or until quite firm. For best slicing, chilling overnight is even better.
Once firm, unwrap carefully and roll in powdered sugar (dusting entire log). The sugar gives that classic “salami” white rind look.
7. Slice & serve
Use a sharp serrated knife (or a knife warmed briefly) to slice crosswise into rounds about 1‑1.5 cm thick (⅜‑½ inch) or whichever thickness you prefer.
Arrange slices on a platter. Optional garnishes: more chopped nuts, drizzle of chocolate, or a sprinkle of sea salt.
Timeline & Workflow Estimate
Step Approx Time
Prep dry mix & roast / chop nuts ~10 minutes
Melt chocolate / combine sugar etc. ~5–10 minutes
Combine dry + wet and shape log ~5 minutes
Chill until firm 2‑4 hours (or overnight)
Dust & slice ~5 minutes
Total active prep time ~20‑25 minutes
Total including chilling ~2½‑5 hours depending on chill time
Tips, Variations & Troubleshooting
Here are many ideas and fixes so your chocolate‑peanut salami comes out great.
Issue / Variation Suggestions
Too soft / falls apart when slicing Chill longer; press the log more firmly; reduce milk or add more chocolate or peanut butter; slice with a sharp knife; perhaps freeze briefly before slicing
Too sweet / overpowering chocolate Use darker chocolate; reduce sugar; use salted peanuts for contrast; or add a touch of bitter cocoa powder
Bitter or grainy chocolate Use good quality chocolate; melt gently; avoid overheating; stir continuously in melting
No peanut butter / allergy Skip peanut butter; increase nuts for crunch; use alternative nut butter (almond, cashew) if tolerated; or omit altogether and rely on chocolate butter for binding
Add flavorings A splash of rum or brandy, coconut extract, orange zest works well; also vanilla is almost essential for good aroma
Different nuts or mix‑ins You can use hazelnuts, almonds, walnuts; dried fruit (raisins, cherries, cranberries); coconut flakes; toasted seeds; even crushed pretzels for salty crunch
Make it vegan / dairy-free Use dairy‑free chocolate, vegan butter, plant milk; peanut butter helps for richness; ensure biscuits are vegan; chilling may take longer if fatter content is lower
Storage Keep in fridge wrapped; good up to ~1 week; you can freeze slices (in zip bag) and thaw in fridge before serving
Example Full Printable Recipe
Here is a consolidated version you can print or follow directly.
Chocolate‑Peanut Salami
About 20 slices; ~25‑30 minutes prep + chilling time
Ingredients
200 g dark or semi‑sweet chocolate
70‑100 g unsalted butter
2‑3 Tbsp peanut butter (smooth or crunchy)
50‑80 g granulated sugar (adjust to taste)
2 Tbsp cocoa powder
50‑100 ml milk (whole milk or mix with cream)
~200 g plain biscuits / tea biscuits / graham crackers, broken into pieces
~100 g peanuts, roasted, chopped
1 tsp vanilla extract
Pinch of salt
Powdered sugar (icing sugar) for dusting
Instructions
Chop biscuits and peanuts; set aside in a bowl.
In double boiler or microwave, melt chocolate + butter until smooth.
Stir in peanut butter (if using), sugar, cocoa powder, vanilla, pinch salt. Mix until smooth.
Add milk gradually, stirring until you have a glossy, slightly runny mixture. Remove heat.
Pour chocolate mix over biscuits + nuts; fold gently until even distribution.
Transfer mixture onto plastic wrap or parchment; shape into a log, approx 20‑25 cm long. Press so compact. Wrap tightly.
Chill in refrigerator for at least 2‑4 hours (or overnight for best firmness).
When firm, unwrap, dust with powdered sugar all around. Slice into rounds.
Serve immediately. Optional garnish with extra nuts or a drizzle of melted chocolate.
If you like, I can send you a Moroccan‑inspired version (with local nuts, flavors like orange blossom or date), or a lighter version (less sugar / more nuts) of this Chocolate‑Peanut Salami. Do you want me to send one of those?
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