For the adults – pair with a 2011 Vintage, Jacob’s Creek Reserve Shiraz. This is a magnificent coupling. Among the finest wines we have suggested yet, the chocolate features of this outstanding wine, pair superbly with the dessert.
Preparation Time: 15 mins
Setting Time: 4 hours
Ingredients (Makes 1 Log – 8 inches * 2.5 inches):
2 Tbsp Cacao
3 Tbsp Sugar
Melt the butter and chocolate in a bowl placed on top of a pot of boiling water. Add a few drops of water to the mix. A maximum of 2 fingers of water.
For the Kids (with Mom/Dad’s help):
Whisk the eggs in a bowl with 100 grams of sugar. As soon as the grown-up helping you has completed melting the chocolate, add this to your egg and sugar mix, and whisk yet again until both the chocolate and the eggs are thoroughly mixed together.
Now for the fun part. Put 8-10 Maria biscuits inside a zip bag. Seal the zip, and set the bag on a chopping board. Use the palm of your hand and your fingers to smash the biscuits underneath. Try not to break the biscuits to dust. You need to keep some crunch for the dessert.
Once you have finished crushing your biscuits, open the bag and pour the biscuits into the chocolate and mix. Now you are ready to start building your Chocolate Salami. Suggestion: Add raisins, almonds, walnuts, to your mix if you want to build an even more intricate salami.
You will need someone’s help here as it may end up getting a little messy. Lay a sheet of clingfilm on your chopping board and pour the chocolate and biscuit mix into the clingfilm along a long line. Wrap the film in a cylindrical form and when you have achieved your desired shape, seal the clingfilm at each side. Place the salami onto a sheet of aluminum foil, and wrap again tighter to secure the shape of the salami. Set the Chocolate Salami in the refrigerator for 4 hours, and when this time is up, remove, slice, serve and ENJOY!!