Friday, April 22, 2011

RECIPE - Chocolate Salami (Salame de Chocolate)

Seeing that there's less than 48 hours before the Easter Bunny is due to make his rounds, and since yesterday's post here at Flavors of Brazil concerned wild Brazilian cacau, it somehow seems appropriate to feature a chocolate recipe today - one from the southern Brazilian state of Santa Catarina.

Santa Catarina is largely populated by descendents of European immigrants to Brazil - from Italy, from Germany, Poland, Austria and other Eastern European countries. They have brought central European traditions with them, including culinary traditions involving preserving meat through smoking, brining and sausage making. This recipe for a popular Catarinense treat turns a fudge-like chocolate preparation into a fake salami look-alike. Shaped into sausage-shaped rolls, and sliced into rounds just like a real sausage, the resemblance is startling. Flecked with bits of Brazil nut, this salami even imitates the bits of fat that fleck port sausage.
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RECIPE - Chocolate Salami (Salame de Chocolate)
20 portions

12 ounces (30 grams) semi-sweet baking chocolate, in pieces
1/2 cup (125 ml) unsalted butter
2 Tbsp rolled oat flakes
1 cup crushed arrowroot cookies
1/2 cup (125 ml) finely chopped Brazil nuts
3 ounces (85 grams) white baking chocolate, chopped
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In a double boiler, melt the semi-sweet chocolate and butter together over medium heat. Remove from heat once melted and let cool. Stir in the oats, the crumbled cookies and the Brazil nuts. Finally, stir in the white chocolate.

Spread the mixture out on a large piece of wax paper. Shape the mass into a roll about 12 inches (30 cm) long, using the wax paper to help form a sausage-shaped piece. Once the roll is formed inside the wax paper, fold the ends of the wax paper tightly, and place the roll in the refrigerator for at least 3 hours to chill thoroughly.

When ready to serve, remove from the refrigerator, unwrap the roll and slice into thick slices. Let rest for approximately 15 minutes to warm slightly, then serve.

Recipe translated and adapted from Cozinha Regional Brazileira by Abril Editora.

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