Salame al cioccolato
INGREDIENTS
150 g shortbread biscuits
200 g dried figs
100 g butter
100 g sugar
50 g cocoa
1 egg
3 spoonfuls of rum
PREPARATION
Coarsely crumble the biscuits and chop the dried figs in the food processor. Beat the butter (at room temperature) and the sugar until fluffy, using a whisk to obtain a cream. Add the sifted cocoa, the egg yolk and half the white; finally add the crumbled biscuits, dried figs, and the liqueur, blending all quickly by hand. Pour the mixture onto a sheet of aluminium and wrap in it the shape of a salami. Place in the refrigerator for a few hours. Remove the paper and serve sliced as a cold dessert.
Recipe from L'Italia del cioccolato,Touring Club Italiano
The Giangioiello
The imaginative master chocolatier, Silvio Bessone, once again amazes us with his creative talents: In the CioccolaTÒ Factory – a chocolate laboratory ...
The 2008 Golden Bar Award
The sixth edition of this prestigious competition organised by the Compagnia del Cioccolato in which the best chocolates available ...
Chocolate dinner amidst the stars
Friday, February 29, Alfredo Russo, Pier Bussetti, Stefano Gallo, Giovanni Grasso, Francesco Ciocatto – five stars of fine Torinese cuisine ...
Out to discover true cru, accompanied by François Pralus and Andrea Trinci
Cru, high quality cocoas from selected plantations, each of which is used for producing a special quality of chocolate, will be the subject of the lesson to be held on Saturday, March 1 ...
