A spicy, no-bake chocolate “salami” that has been around the world
I love the way food brings us together in a global, generational phone game. A recipe is transmitted, and it changes in interpretation. It kind of reflects who told the story first and who told it most recently. Think about all the ways the beloved dumpling appears on different tables around the world. Think of the regional incarnations of barbecue. Think chocolate salami.
I first encountered it in the form of a cake in the fridge, a delicious, spellbinding Anglo-Irish confectionery made with chocolate, digestive biscuits and golden syrup. I then met him a few years ago on a trip to Sicily, where the cookies had been made into biscotti and the cake had been rolled into a log to resemble meat. Since then, I have seen versions of Russian chocolate salami and Portuguese chocolate salami, still described as a “traditional” recipe from its country. And I discovered it again after chatting earlier this summer with Leetal Arazi of the NY Shuk spice company.
Arazi, born in Israel, says that âchocolate salami is something we would eat growing up. She gives dessert a new twist by incorporating her hawaij kafe mix into the recipe. âThere’s cardamom and cinnamon, all those hot spices,â she explains. âIt’s traditionally used in coffee, but I started cooking with it. It works so well. There’s nothing not to love about it. I love the combo of this spice with chocolate. that it is divine. ” She’s right.
Arazi makes his chocolate salami with supermarket butter cookies and pistachio nuts. For my version, I use sliced ââtoasted almonds because that’s what I have on hand, and I increase the spice quotient even more with Swedish ginger. It’s an addicting dessert that would be at home almost anywhere on earth, because it already is. Best of all, you don’t have to turn on your oven to do this, and as Arazi says, “It’s literally ten minutes to assemble. For me, it’s a winner.”
Spicy chocolate salami
Inspired by NY Shuk
Makes 2 logs
- 1 cup thin ginger or cookie of your choice, lightly crushed
- 9 ounces of dark chocolate or chopped chocolate chips
- 1 teaspoon of hawaij kafe, ras el hanout or cinnamon
- Â¾ cup heavy cream
- 4 tablespoons of butter, cut into cubes
- Â½ cup toasted sliced ââalmonds or walnuts of your choice (optional)
- Powdered sugar, for serving
- Place the crushed cookies in a large bowl and add the nuts.
- Melt the butter in a small saucepan. Add cream, spices and chocolate, stirring until melted and smooth.
- Add chocolate mixture to cookie and nut mixture and stir until blended.
- Refrigerate, 30 to 60 minutes, until firm enough to work.
- Lay out two sheets of parchment, plastic wrap or foil. Place half of the chocolate mixture on the surface of a leaf and gently roll into a log shape. Twist each end and repeat for the other half of the mixture. Refrigerate for several hours.
- Take out of the refrigerator a few minutes before serving to facilitate cutting. Sprinkle lightly with powdered sugar for a full salami effect.
Faster and dirty:
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