Chocolate Salami

The chocolate salami is not a recent invention and yet it always feels current and modern. Its shape is similar to that of a salami, making it quite amusing to look at, while the combination of biscuits and chocolate makes it an authentic delicacy that will please everyone. In short, a triumph of tastiness for young and old – which, by the way, will cost you very little in terms of effort because it doesn’t require cooking, just a little patience and dexterity. As for the job of crumbling the biscuits, your children can help and they will have a great time doing so!


  • egg yolks 3 units
  • sugar 200 grams
  • butter 200 grams
  • dark chocolate 100 grams
  • biscuits 300 grams Dry
30 minutes Total time
Serves 6 persons
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Start by beating together the butter with the sugar, then add the egg yolks and continue beating until the mixture is smooth and creamy. Separately, melt the dark chocolate in a bain marie with the addition of a tablespoon of water. Add the melted chocolate to the butter mixture. Chop up the biscuits coarsely, leaving some pieces in larger bits than others. Incorporate the biscuits into the chocolate mixture and mix well. Roll out a sheet of baking parchment and sprinkle with icing sugar: pour the mixture onto it, roll it up into the shape of a sausage, seal the ends well, and put in the freezer for a few hours.

If the cake is not intended for children, we suggest adding a teaspoon of rum. If, on the other hand, it is specifically intended for a children's party or a buffet, we suggest that you make many mini-salamis rather than one big one.
The ‘chocolate salami’ is also known by some as ‘Turkish salami’ because of its dark colour, reminiscent of the Arabic skin tone. It is by the name ‘Turkish salami’ that this dessert is listed by the Ministry of Agriculture, Food and Forestry amongst the traditional Italian food products. In Sicily in particular, where it is a specialty, it is known in this way, whereas elsewhere it is even called ‘Viking salami’! In Emilia Romagna it is a specialty of the Easter period, and it has spread to just about every corner in Italy.

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