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Alternative names | Salame al cioccolato; Salame de chocolate |
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Place of origin | Italy, Portugal |
Region or state | Southern Europe |
Main ingredients | Cocoa, broken biscuits, butter, sometimes nuts. |
Chocolate salami is an Italian and Portuguese dessert made from cocoa, broken biscuits, butter and sometimes alcohol such as port wine or rum. The dessert became popular across Europe and elsewhere, often losing alcohol as an ingredient along the way. [1]
Chocolate salami is not a meat product. The appellation "salami" stems from physical resemblance. Like salami, chocolate salami is formed as a long cylinder and is sliced across into discs for serving. These discs are a brown, chocolaty matrix (like the red meat of salami) peppered with bright bits of biscuit (like the white flecks of fat in salami). Some varieties also contain chopped nuts, such as almonds or hazelnuts and may be shaped like truffles.
In Jordan, it is known as ليزي كيك (lazy cake), which is usually made with Marie biscuit.
In Syria, it is known as سوكسية (Soukseh), and usually made with either walnuts or pistachios.
In Greece, chocolate salami is called mosaiko (mosaic) or kormos (trunk). [2]
In Bulgaria, it is known as Сладък Салам (Sladuk Salam, meaning Sweet Salami), and like the Russian Chocolate Sausage; uses walnuts.
In Cyprus, it is known as Doukissa (Duchess cake).
In Denmark, it is known as kiksekage (biscuit cake).
In Estonia, it is known as Kirjukoer (colourful dog), which is commonly made out of cocoa powder, butter, crushed cookies, and jelly cubes (marmelaad in Estonian). [3] [4]
In Germany, it is known as Kalte Schnauze (cold snout) or Kalter Hund (cold dog).
In Hungary, it is known in many names such as Keksz rolád (biscuit roll), Keksz szalámi (biscuit salami), Pöttyöske (dotty) or Keksz tekercs (rolled biscuit).
In Italy, it is also called salame al cioccolato (chocolate salami) or, especially in Sicily, salami turcu (Turkish salami).
In Latvia, this dessert goes by many names like šokolādes desa (chocolate sausage), saldā desa (sweet sausage), saldā brunete (sweet brunette), which is made out of cocoa, broken biscuits, butter, sugar, eggs, optionally jelly, nuts or dried berries and oftentimes with a bit of cognac.
In Lithuania, a similar dessert is called tinginys (lit. 'lazy'), which is made out of cocoa, broken biscuits, condensed milk and butter, and sometimes nuts, however alternative recipes exist under the same name of the dish.
In the Netherlands, a similar dessert is called arretjescake.
In Poland, a similar dessert is called blok czekoladowy (chocolate block).
In Portugal, it is called salame de chocolate (chocolate salami), [5] and is typically made using Marie biscuit. [6]
In Romania, it is called salam de biscuiți (biscuit salami), and it may have originated during the 1970s or 1980s in the communist era, possibly as a result of food shortages. [7] [8]
In Russia, it is called шоколадная колбаса (shokoladnaya kolbasa, meaning chocolate sausage).
In Brazil, it is known as palha italiana (lit. 'Italian straw', even though it does not resemble straws). It is usually made with Marie biscuits added to a brigadeiro mixture. [10] [11]
In Uruguay, it is called salchichón de chocolate (chocolate sausage).
Similarly, in Argentina, it is called salame de chocolate (chocolate salami, closer to the Italian name). [12]
A cookie or biscuit is a baked snack or dessert that is typically small, flat, and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, or nuts.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, so did in the 17th and 18th century colonial trade, when the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate, by developing the Dutch process chocolate.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.
Christmas dinner is a meal traditionally eaten at Christmas. This meal can take place any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are often particularly rich and substantial, in the tradition of the Christian feast day celebration, and form a significant part of gatherings held to celebrate the arrival of Christmastide. In many cases, there is a ritual element to the meal related to the religious celebration, such as the saying of grace.
An icebox cake is a dairy-based dessert made with cream, fruits, nuts, and wafers and set in the refrigerator. One particularly well-known version used to be printed on the back of boxes of thin and dark Nabisco Famous Chocolate Wafers.
The following outline is provided as an overview of and topical guide to chocolate:
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Italian meal structure is typical of the European Mediterranean region and differs from that of Northern, Central, and Eastern Europe, although it still often consists of breakfast (colazione), lunch (pranzo), and supper (cena). However, breakfast itself is often skipped or is lighter than that of non-Mediterranean Europe. Late-morning and mid-afternoon snacks, called merenda, are also often eaten.
A hedgehog slice is an uncooked flat, square or bar-shaped chocolate snack/dessert, similar to Rocky road but with alternating lighter and darker areas. The darker areas are chocolate flavoured. The lighter areas are crushed biscuit, rice puffs, or similar. Nuts may also be added. It usually has a topping of chocolate icing, upon which may be sprinkled coconut, hundreds and thousands, or other kinds of sprinkles or raisins.
Tinginys is a popular dessert in Lithuania similar to chocolate salamis. The dish is typically prepared with biscuits or crackers, cocoa, butter, sugar and solidified milk.