Paraguayan Chocolate Salame

Ingredients

In this Paraguayan adaptation of Salame di Cioccolato, crushed peanuts are added to the traditional Italian recipe. This addition brings a delightful nuttiness to the dessert, enhancing its flavor and texture. The Paraguayan version also maintains the classic log shape, resembling a salami, which is then sliced into thin rounds for serving. We alse have the original recipe for Salame di cioccolato, so you can check it out.

• 200g (7oz) dark chocolate, finely chopped 200g (7oz) dark chocolate, finely chopped
• 100g (3.5oz) unsalted butter 100g (3.5oz) unsalted butter
• 100g (3.5oz) powdered sugar 100g (3.5oz) powdered sugar
• 2 tablespoons cocoa powder 2 tablespoons cocoa powder
• 150g (5.3oz) crushed peanuts 150g (5.3oz) crushed peanuts
• 100g (3.5oz) digestive biscuits, crushed 100g (3.5oz) digestive biscuits, crushed
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 26g, 16g
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a heatproof bowl, melt the dark chocolate and butter together over a pan of simmering water, stirring until smooth.
2. 2.
   Remove the bowl from heat and add the powdered sugar, cocoa powder, crushed peanuts, crushed digestive biscuits, vanilla extract, and a pinch of salt. Mix well until all the ingredients are evenly combined.
3. 3.
   Place the mixture onto a sheet of plastic wrap and shape it into a log, approximately 20cm (8 inches) long.
4. 4.
   Wrap the log tightly in the plastic wrap and refrigerate for at least 2 hours, or until firm.
5. 5.
   Once firm, remove the log from the refrigerator and unwrap it. Slice it into thin rounds and serve.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Crushed peanuts — If you prefer a smoother texture, you can substitute crushed peanuts with almond meal or hazelnut meal.
• Digestive biscuits — If digestive biscuits are not available, you can use graham crackers or any plain, slightly sweet biscuits as a substitute.

Tips & Tricks

• For a more intense chocolate flavor, use a combination of dark and milk chocolate.
• Add a splash of rum or Paraguayan caña to the mixture for an adult twist.
• Decorate the sliced rounds with a dusting of powdered sugar or cocoa powder for an elegant presentation.
• Serve the Paraguayan Chocolate Salame with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.
• Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Paraguayan Chocolate Salame as a dessert after a delicious Paraguayan meal. It can be enjoyed on its own or paired with a cup of Paraguayan yerba mate tea for a truly authentic experience.

Presentation advice

Arrange the sliced rounds of Paraguayan Chocolate Salame on a dessert platter, garnished with fresh mint leaves or edible flowers. The log shape and the contrast between the dark chocolate and crushed peanuts create an eye-catching presentation.