Preparation

• <sup>I used whole wheat dry cookies ORO saiwa fibrattiva known for good glycemic response [rule of thumb is to test on oneself];
  * if intolerant, replace with suitable cookies.</sup>

  Seal the cookies in a freezer bag and crush them by going over the bag several times with a rolling pin until you get the desired size.

  Pour the cookies into a bowl and break any remaining large pieces.

  

• Add to the cookie pieces:
  • the unsweetened cocoa powder;
  • a pinch of cinnamon;
  • a pinch of finely chopped red chili pepper [optional] in honor of the famous Modica chocolate;
  evenly distribute the 1/2 vial of rum flavoring and mix well.

• In a saucepan, bring 1/4 cup of water to a boil.

  Melt the dark chocolate using a non-stick saucepan on a small stove flame with a silicone spatula or using a double boiler method.
  After a minute, add the oil to the melted chocolate and incorporate.

• Pour into the bowl with the whole wheat dry cookie pieces and other ingredients:
  • the melted dark chocolate mixed with oil;
  • the boiling water;
  and mix well.

  Prepare a sheet of parchment paper and a sheet of aluminum foil long enough to wrap the entire chocolate and cookie mixture.
  Pour the mixture into the center of the parchment paper.
  Use the parchment paper to shape the chocolate salami and compact it well.

  

• Wrap the chocolate salami in the parchment paper [inside] and close the edges like a candy.
  Further wrap it in the aluminum foil [outside].
  Place the chocolate salami in the freezer and let it set for a couple of hours.

  A couple of hours later, remove the chocolate salami from the freezer.
  Carefully open the aluminum foil and the parchment paper.

  ^{I did not add sugar to the mixture.
  I dusted it with a pinch of powdered sugar and wrapped it with kitchen string to make the chocolate salami look more realistic.}

  Add a dusting of powdered sugar on the surface, massage it to make it adhere and wrap it with kitchen string to make the chocolate salami look more realistic.

  Your light chocolate salami without the addition of butter and eggs is ready.

  Bon appétit!

  

• Serve in slices.

  Variants
  You can personalize your light chocolate salami without the addition of butter and eggs with:
  • aromas and spices to taste;
  • whole or chopped nuts [almonds, hazelnuts, pine nuts, pistachios];
  remember that nuts are a source of fats, to be consumed in moderation without exceeding in quantity.

• With the same ingredients, you can create any shape like cookies, nougats, and light chocolate truffles.

  

• Although light chocolate salami is light, it is still a dessert.

  If you feel the need to indulge do so but intelligently, and remember it must be an exception; for example, if you feel the desire to consume a dessert, it is preferable to introduce it at the end of a complete meal, rich in vegetables and fiber.

  As Professor Enzo Bonora generally suggests
  It’s important in any case, in the presence of diabetes, to build an experience on the impact of this and all other foods on blood sugar levels. It means measuring before and two hours after eating.
  Possibly more than once for more reliable information. If the blood sugar increase is contained [less than 50 mg] you can put a “green sticker” on that food type. Otherwise, better to leave it alone.

• • Chocolate and Glycemic Index, which one to choose?