Ruby Chocolate Salami with Chocolate Crackers
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Chocolate Innovation
Our Ruby Chocolate Salami is a showstopper – fruity, tangy, and perfectly indulgent. Pair it with your favourite cheese and biscuits for a twist on tradition that’s as beautiful as it is delicious.
- Level:
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Easy
Ruby Salami
Ingredients: Ruby Salami
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90 gbutter
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30 gdried mango, chopped
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25 gcandied orange
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25 gChopped, roasted almonds
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20 gdried figs, chopped
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35 gchopped pistachios
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30 gchopped pecans
Preparation: Ruby Salami
Mix butter with tempered RB2 Ruby chocolate.
Add chopped inclusions.
Place mix in between two sheets of baking paper and roll into a sausage shape.
Allow to set.
Ingredients: Ruby Salami
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Q.S.icing sugar
Preparation: Ruby Salami
Add twine to give salami effect. Dust with icing sugar.
Chocolate Crackers (makes 35-40 biscuits)
Ingredients: Chocolate Crackers (makes 35-40 biscuits)
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170 gplain flour
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3 gbaking powder
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30 gcocoa powder Van Houten full bodied 22 / 24% brown
Preparation: Chocolate Crackers (makes 35-40 biscuits)
Sieve the flour, cocoa powder and baking powder together
Ingredients: Chocolate Crackers (makes 35-40 biscuits)
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50 gbutter
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5 gsalt
Preparation: Chocolate Crackers (makes 35-40 biscuits)
Add to the mixer with the butter and salt and rub together
Ingredients: Chocolate Crackers (makes 35-40 biscuits)
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90 mlwater
Preparation: Chocolate Crackers (makes 35-40 biscuits)
Add in the water until the mix comes together. Then wrap in cling film and rest for 30 minutes
Ingredients: Chocolate Crackers (makes 35-40 biscuits)
Preparation: Chocolate Crackers (makes 35-40 biscuits)
Add the cocoa nibs to the mixer and blitz down.
Roll out the dough to 5mm thickness then sprinke the nibs and roll again.
Roll down to 2mm thickness so the nibs stick to the dough.
Leave in the fridge to rest then cut to 6cm discs.
Place on a silcon mat and bake at 180c for 10-12 minutes.
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