Chocolate salami is known as traditional Italian dessert (salame di cioccolato) although Italians declare the recipe originated from Portugal. There are varations of chocolate salami all over the world that are prepared with the same ingredients. Food experts believe that Italian chocolate salami appeared in the first half of the 20th century. The name of the dessert indicates a resemblance to Hungarian szalámi -both outside and inside. Within Italy, chocolate salami is also called Turkish salami, Viking salami, English salami, king's salami and pope's salami and it's typically prepared for the holidays. In Emilia-Romagna, Pellegrino Artusi's place of origin, chocolate salami is an Easter recipe. (Science in the Kitchen and the Art of Eating Well (1891) features English salami but it's a little more complicated and therefore deserves a post of its own.) Other Italian regions also boast of their chocolate salami -including Sicily, where the recipe stands next to cassata.
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| Palermo - Alexey Bogolyubov, c. 1850 |
Chocolate salami is a quick and easy recipe, which accounts for its popularity in times of need -like the Second World War. The basic version uses cocoa, butter, egg yolks, powdered sugar, and biscuits. More sophisticated recipes also include candied fruit, nuts and liqueur. The German variation is made in a rectangular tin but the others are shaped into a cylinder. If the egg yolks are pasteurized, this is a no-bake dessert. Once the ingredients are mixed, salami is wrapped in aluminum foil or cling film and refrigerated for several hours. Then it's lightly dusted with icing sugar on the outside and divided into thick slices with a sharp knife.
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