Chocolate Salami


  • Maraschino Cherries, 100 grams
  • Light Brandy, 2 tablespoons
  • Lady Fingers, chopped, 100 grams
  • Barry Callebaut Dark Chocolate Couverture Callets, 170 grams
  • All-Purpose Cream, 1/3 cup
  • Salt, iodized, 1 pinch
  • Roasted Almonds, chopped, 100 grams
  • Confectioner’s Sugar 


  • 24 Slices


  1. Drain the cherries, remove the stems. Dry with paper towel then chopped coarsely. Put in a small bowl with light brandy in small bowl, set aside.
  2. Coarsely chop ladyfingers. Reserve 1 cup.
  3. Process remaining ladyfingers in food processor to fine crumbs. (Or a rolling pin can also be used)
  4. Combine dark couverture callets and cream in a stainless mixing bowl. Put the bowl of chocolate in a pot of simmering water, then turn off heat. Let the chocolate cream mixture melt for 5-10 mins.
  5. Remove from the hot water bath, add salt and ladyfinger crumbs and stir to combine. Add chopped almonds, reserved ladyfingers, and cherry mixture and stir until thick dough forms.
  6. Divide dough in half and place each half on large sheet of plastic wrap. Use plastic to roll each dough into tight 6-inch log, twisting ends well to secure. Refrigerate dough logs until firm, at least 3 hours. (Chilled dough can be stored in refrigerator for up to 7 days.)
  7. When ready to serve, place sifted confectioners’ sugar in tray. Unwrap dough logs and roll in sugar until well coated, brushing off excess. Cut each log into 1/2-inch-thick slices. Serve.