Dessert Shop: Chocolate Salami

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A favorite Christmas tradition around these parts is serving up a colorful charcuterie spread for special occasions, and what could be more delightful than adding a surprising dessert to the cutting board... Welcome Chocolate Salami - or what would come to be known as one of our favorite Dessert Shop Demos ever!

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With a base of deliciously dark Callebaut Chocolate and a crisp collection of other bits and bobs as mix-ins, this cleverly disguised dessert makes a grand gift as well as a simple, yet decadent dessert to serve to holiday guests.

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When we first came across the original recipe by Aube Giroux, we were instantly enchanted by the look of this seemingly simple treat. But there is more to it than meets the eye. For example, we did choose to temper the egg/cream mixture, but the use of a Candy Thermometer makes it easy to know exactly when to remove it from the heat.

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And since it's up to you what you want to add in as crispy, flavorful bits, the possibilities are absolutely endless!

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We even made different sizes to make the recipe go further from between two and three logs.

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The addition of a powdered sugar coating and a Baker's Twine wrapping help complete the facade. Plus, a twine Holder and Cutter would make a marvelous add- on gift.

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