Salame di Cioccolato (ITALY)


  • 0,44 LBS dark chocolate
  • 0,22 LBS of butter
  • 0,22 LBS of granulated sugar
  • 2 soup spoons of cocoa
  • 0,44 LBS of crushed biscuits (for example, petibor or vetch)
  • 0,22 LBS of dried fruit (for example, raisins or dried apricots)
  • Powdered sugar (to decorate)


Melt the chocolate in a bain-marie. To do this, fill a pot with water and place a bowl over it. Make sure the bowl is not touching the water. Put the chocolate and butter in the bowl and melt them with the steam of the water.

Add granulated sugar and cocoa to the melted chocolate. Stir the mixture well and continue mixing until the sugar is completely dissolved.

Add the cracked biscuits and dried fruit. Stir the mixture well with a spatula or wooden spoon so that the biscuits and fruit are coated in the chocolate.

Spread the mixture on a clean counter or on a sheet of foil that you can use to shape it. Shape a cylinder about 11,81 inc long.

Wrap the roller tightly and leave it in the refrigerator to harden for at least 2-3 hours.

Remove the Salame di Cioccolato from the refrigerator and remove the foil. Cut the cylinder into thin slices.

Serve the sliced ​​desserts garnished with powdered sugar.

ENJOY YOUR MEAL

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