Ingredients:

  • 7 oz (200 g) Dark Chocolate (70% minimum), finely chopped or chips
  • 1 stick (8 tbsp / 115 g) Unsalted Butter, cut into cubes
  • 1/2 cup (100 g) Caster Sugar (Superfine)
  • 2 tbsp (15 g) Good Quality Cocoa Powder, unsweetened
  • 1 tsp (5 mL) Vanilla Extract
  • 1/4 tsp (1 g) Fine Sea Salt
  • 7 oz (200 g) Digestive Biscuits (or Rich Tea), crushed into large chunks
  • 1/4 cup (30 g) Chopped Hazelnuts (Optional), lightly toasted
  • 1/2 cup (50 g) Icing Sugar (Confectioner's Sugar), for rolling and dusting

Instructions:

  1. Melt the Chocolate and Butter: Set up a double boiler (bain-marie) over barely simmering water. Combine the chopped dark chocolate and cubed unsalted butter. Stir until completely smooth and glossy. Alternatively, microwave in 30-second bursts, stirring between each.
  2. Whisk in Remaining Wet Ingredients: Remove the bowl from the heat. Whisk in the caster sugar, cocoa powder, vanilla extract, and sea salt until the mixture is uniform.
  3. Cool Slightly: Allow the mixture to stand for 5 minutes. This cooling step prevents the melted chocolate from dissolving the biscuits immediately.
  4. Crush the Biscuits: Place the digestive biscuits into a heavy-duty freezer bag or clean tea towel. Use a rolling pin to break them into chunky pieces, avoiding fine crumbs, as large chunks create the 'fat marbling' effect.
  5. Combine Dry and Wet: Pour the crushed biscuits (and optional toasted nuts) into a large mixing bowl. Pour the slightly cooled chocolate mixture over the biscuits.
  6. Fold and Mix: Use a sturdy spatula to gently fold the mixture until all the biscuit pieces are completely coated in chocolate. The mixture should be thick and stiff.
  7. Prepare the Rolling Surface: Lay out a large sheet of cling film (plastic wrap) on your counter. Place a sheet of baking parchment (about 12 inches/30 cm long) on top of the cling film.
  8. Form the Log: Spoon the entire chocolate mixture onto the center of the parchment paper in a rough log shape.
  9. Roll and Tighten: Use the parchment and cling film to help you tightly roll the mixture into a thick, cylindrical log, approximately 10–12 inches (25–30 cm) long. Twist the ends of the cling film tightly, sealing the log like a Christmas cracker, ensuring the shape is dense and round.
  10. Chill: Place the sealed log in the refrigerator for a minimum of 3 hours, or ideally overnight (5–8 hours), until it is rock solid and holds its shape perfectly.
  11. Dusting Preparation: Remove the firm log from the refrigerator and discard the cling film and parchment paper. Pour the icing sugar onto a shallow plate or baking tray.
  12. Coat and Shape: Roll the chocolate log firmly in the icing sugar, ensuring it is completely coated. This white coating mimics the cured exterior of a true salami.
  13. Create the 'Marbling': Use your hand to press down lightly on the log while rolling it one last time in the icing sugar. This will crack the sugar coating slightly, allowing the dark chocolate to peek through unevenly, enhancing the realistic 'salami' effect.
  14. Slice and Serve: Use a very sharp chef's knife to slice the chilled log into 1/2-inch (1.25 cm) thick rounds and serve immediately. Keep unused portions refrigerated.