Chocolate Salami on Gingerbread Cutting Board.
Chocolate salami is a classic: an incredibly tasty dessert that everyone agrees on, very easy to prepare, and strictly no baking required. This version is made without eggs, making it light, safe, and perfect also for those with intolerances, without compromising its unique taste.
To create a scenic and unforgettable gift idea, I thought of going beyond simple packaging by placing the chocolate salami on a large gingerbread cookie shaped like a cutting board. The spiced dough is an enveloping mix of cinnamon, nutmeg, and ginger, which creates a perfect contrast with the sweetness of chocolate.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 618.55 (Kcal)
- Carbohydrates 84.41 (g) of which sugars 40.12 (g)
- Proteins 9.49 (g)
- Fat 30.92 (g) of which saturated 14.98 (g)of which unsaturated 13.54 (g)
- Fibers 6.48 (g)
- Sodium 294.67 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate Salami
- 3/4 cup powdered sugar
- 7 oz dry biscuits
- 1/2 cup butter (melted)
- 2 oz 70% dark chocolate
- 3/4 cup toasted hazelnuts
- 3 tablespoons water
- 1/2 cup unsweetened cocoa powder
- to taste powdered sugar
- 1/2 cup wildflower honey
- 1/2 cup raw cane sugar (or dark)
- 1 egg
- 11.25 oz all-purpose flour
- 1/2 cup butter
- 2 teaspoons baking powder
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 tablespoon nutmeg (ground)
- 1 pinch salt
Tools for Chocolate Salami
- Large Bowl
- Rolling Pin
- Plastic Bag for food
- Parchment Paper
- Aluminum Foil sheet
- Kitchen String
- Pan – non-stick
- Cling Film
Preparation of Chocolate Salami
Break the biscuits by hand, leave half chunky and place the other half inside a food bag. Using a rolling pin, crush them into crumbs.
Now place all the crumbled biscuits in a large bowl and add: the cocoa, powdered sugar, melted and cooled butter, water, and melted dark chocolate, but only after it has cooled.
Finally, add the chopped hazelnuts and start mixing with a wooden spoon. After working the mixture well, compact it and try to create the shape of a salami.
To make it look more authentic, once the chocolate has set well, we’ll pass kitchen string and powdered sugar over it.
Seal the dessert inside a sheet of parchment paper and cover it with a sheet of aluminum foil, taking care to close the sides well.
Place it in the fridge and let it set for at least 6 hours, but preferably overnight. Once the dessert has taken shape, it is ready to be cut and served.
Prepare the spiced cutting boards to add to our chocolate salami
Heat the sugar, honey, and butter in a non-stick pan, allowing the sugar to completely dissolve. Once ready, let the mixture cool, then transfer it into a mixer.
Work with a dough hook until you get a light cream, slowly incorporating a beaten egg, then add flour, baking powder, and spices (ginger, cinnamon, nutmeg).
Finally, add the unsweetened cocoa and a pinch of salt, continue working the mixture with the dough hook until obtaining a smooth dough. Create a dough ball, wrap it in cling film, and let it rest in the refrigerator overnight.
The next day, take the dough out of the fridge half an hour before working it. Roll out the dough onto a sheet of parchment paper, dusting a thin layer of flour first. Create a layer about 1/2 cm thick and cut out with a knife the shape of a cutting board. If it seems difficult to do freehand, simply draw the shape of a cutting board on cardboard, place it on the dough, and cut out the shape with ease.
Once the dough is cut, place it with the entire sheet of parchment paper on a baking tray. Using a toothpick, make a hole in each cutting board at the top center, not too small or it may close during baking.
Bake on the middle shelf of a preheated oven at 356°F and cook for about 15/20 minutes. Once cooked, let them cool, now our cutting boards and chocolate salami are ready to be enjoyed or gifted.
Enjoy!
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Notes
Egg-free chocolate salami can be stored at room temperature. If not consumed, it can be stored in the fridge for 10 days. It can also be frozen if desired.
The pasta cutting boards can be stored like cookies for about 15 days. Different flavors can be made, such as orange shortcrust
