Source: Malena Lopez-Maggi, The Xocolate Bar
Recipe Type: Desserts
This recipe was demonstrated at the Foodwise Classroom on September 9, 2023.
Makes 5 5 oz, 5 inch logs
65 grams glucose or corn syrup or honey (honey will be sweeter and necessitate darker chocolate)
65 grams boiled water
265 grams 70% dark chocolate couverture
50 grams white chocolate, chopped
Zest of 1 orange to taste
250 grams assorted roasted nuts, can be candied
150 grams crunchy cookies, plain flavor
Sea salt to taste
Powdered sugar as needed
Prepare the ganache: combine boiled water and syrup in a large microwaveable bowl. Stir until homogeneous. Microwave until temperature reaches 165F.
Add couverture coins. Add orange zest. Let it sit for 30 seconds and then stir. Heat in 15 second bursts until temperature reaches 120F. Stir until smooth.
Transfer to an extra large bowl and set aside to cool at room temperature.
Prepare the inclusions: Pulse the nuts and cookies in a food processor. Process each ingredient separately before combining them in a second bowl.
Fold the inclusions into the ganache. Put on gloves and knead into a dough.
Prepare aluminum foil sheets: Make sure they are folded so that the edges don’t get embedded in the chocolate. Cover the scale with a foil sheet and weigh out 5 oz of dough.
Roll the dough into a 5 inch log and then roll it up in the foil. Twist the ends. This gives the salami its texture. Set aside to harden.
When the salamis are hard, unwrap them and put them in a bowl of powdered sugar.
Heavily coat them with powdered sugar all around.
Slice with a sharp knife to serve.
Store in an airtight container for up to 3 months.