Salame di cioccolato

Ingredients

• Petit-style dry biscuits200 g
• Dark chocolate 60%150 g
• High-quality butter at room temperature100 g
• Granulated sugar80 g
• Medium whole egg (pasteurized)1
• Unsweetened cocoa powder20 g
• Icing sugar (for dusting)20 g
• Fine salt1 g

Allergens

Gluten, Milk, Eggs
May contain traces of: Soy.

Method

1. Coarsely crush the dry biscuits by hand, aiming for uneven pieces to ensure an optimal internal texture.
2. Chop the dark chocolate and melt it in a double boiler or microwave in 30-second intervals, ensuring the temperature does not exceed 45°C.
3. In a large bowl, cream the softened butter with the granulated sugar and a pinch of salt using a spatula until smooth.
4. Incorporate the pasteurized egg into the butter mixture, stirring vigorously, then add the sifted cocoa powder.
5. Pour the melted chocolate (lukewarm, not hot) into the mixture and combine well with a whisk or spatula.
6. Add the crushed biscuits and mix with a spoon until they are completely coated in the chocolate mixture.
7. Transfer the mixture onto a sheet of parchment paper and shape it by hand into the classic cylindrical salami shape.
8. Wrap tightly in parchment paper then in aluminum foil, twisting the ends like a candy wrapper to maintain the shape.
9. Refrigerate for at least 3-4 hours, preferably overnight, to allow the fats to solidify properly.
10. Remove the wrapping, roll the salami in icing sugar to simulate the white bloom, and serve in 1 cm slices.