Chocolate Salami
(Salame al Cioccolato)
Ingredients:
2 oz (50 grams) split blanched almonds
20 petit beurre biscuits
8 oz (225 grams) dark chocolate (70% solids)
6 oz 175g (175 grams) unsalted butter
3 tablespoons (45 ml) brandy
1 oz (25 grams) ground almonds
1 tablespoon (15 ml) cocoa powder for dusting
Directions:
Spread the blanched almonds evenly in a grill pan and grill for 2-3 minutes, shaking the pan frequently, until golden.
Put the nuts in a food processor and finely grind.
Transfer to a bowl.
Put the biscuits in the food processor and blend until roughly crushed.
Set aside 1 tablespoon (15 ml) and put the rest in a bowl.
Break the chocolate into pieces and put in a small saucepan.
Cut the butter into small pieces, add to the chocolate with the brandy and heat gently until melted.
Pour the melted chocolate mixture into the bowl of crushed biscuits, add the nuts and mix well together.
Leave in the fridge for about 2 hours until the mixture is solid.
Sprinkle the reserved biscuit crumbs onto a piece of baking parchment and turn the chocolate mixture onto it.
With a palette knife and your hands, shape into a sausage about 9 inch (23 cm) long and roll in the biscuit crumbs.
Wrap in the baking parchment and leave in the fridge for about 3 hours until the mixture is solid.
Unwrap, slice into rounds to serve and dust with cocoa powder. Serves 6-8.