Salchichoc - Chocolate Sausage
Posted: Fri Feb 12, 2021 03:02
Salchichoc - Chocolate Sausage
Dessert making is not in my household job description. Other than the occasional scooping of ice cream, I have never in my life baked a cake, made cookies or anything else in that genre. But these are crazy times, and this all changed a couple of days ago when I crafted a chocolate sausage. It's something that I've been wanting to make for quite some time. After studying and reading many variations, I settled on a Spanish "Salchichoc", based on a recipe in Charcuteria: The Soul of Spain by Jeffrey Weiss, p. 429. It's made with dark chocolate, butter, raisins, dried apricots, almonds, walnuts, cashews, cookies, Cointreau and vanilla extract. I made a few adjustments in using salted butter, toasting the nuts, substituting sherry with the orange liqueur, and using gluten free cookies. On the technical side, rather than trying to roll it into a cylindrical shape with cling wrap, I firmly stuffed the prepared batter into a 60mm salami casing. This assured a perfectly shaped, more dense and firm product, no air pockets or crumbling when slicing. A "salchichoc" is great with a coffee or a dessert wine and an entertaining complement to a charcuterie board.
Dessert making is not in my household job description. Other than the occasional scooping of ice cream, I have never in my life baked a cake, made cookies or anything else in that genre. But these are crazy times, and this all changed a couple of days ago when I crafted a chocolate sausage. It's something that I've been wanting to make for quite some time. After studying and reading many variations, I settled on a Spanish "Salchichoc", based on a recipe in Charcuteria: The Soul of Spain by Jeffrey Weiss, p. 429. It's made with dark chocolate, butter, raisins, dried apricots, almonds, walnuts, cashews, cookies, Cointreau and vanilla extract. I made a few adjustments in using salted butter, toasting the nuts, substituting sherry with the orange liqueur, and using gluten free cookies. On the technical side, rather than trying to roll it into a cylindrical shape with cling wrap, I firmly stuffed the prepared batter into a 60mm salami casing. This assured a perfectly shaped, more dense and firm product, no air pockets or crumbling when slicing. A "salchichoc" is great with a coffee or a dessert wine and an entertaining complement to a charcuterie board.