|Posted by Bee & John on April 12, 2011 at 9:00 PM|
I actually made the Chocolate Salami (from wonderful www.SuperKitchenMachine.com) a month ago... but mucked it up a bit... then fixed it... read all about it
First of all - the recipe is VERY easy to follow! The only thing you really need, apart from the ingredients, is patience. You need to WAIT until it has cooled long enough to work with and WAIT long enough (about 3-4 weeks) to get the BEST out of it.
How did I stuff it up? I added too much port to the soaking items and after it was all together the log just didn't set - and was only just a little firm after sitting in the fridge for a while. I was heartbroken but didn't want to throw it out. So, I took it out of the rolls, warmed it up again and added some more chocolate - then rolled it up again. Perfect! It tastes MAGNIFICENT!
HINT: cut REALLY REALLY thin slices! (Like shaved meat salami) somehow it tastes even better!
LESSON: stick to the amounts needed LOL
LESSON: if you do have one a bit soggy - and you need to add some more chocolate make sure you add some more nuts/fruit - my choc salami tastes magnificent but they look a little sparse now when cut.
Why don't I have a photo? It never stays on the plate long enough