Full question
I made the Chocolate Salame but found it was a bit wet in texture despite leaving it in the fridge for 24 hours. I thought it would be more firm than it turned out. Perhaps I did something wrong?
Our answer
Nigella's Chocolate Salame (from NIGELLISSIMA) is an Italian version of a chocolate refrigerator cake or rocky road, with crushed amaretti cookies and chopped nuts enveloped in a chocolate and butter mixture.
The salame is not quite as firm as a refrigerator cake as it needs to be able to cut easily, but it should not be wet. It can soften quite quickly when out of the fridge, so if it takes a while to tie the string and you are in a warm kitchen, then you may need to put the salame back in the fridge for 30-40 minutes to firm up again. You could also pop it into the freezer for 20-30 minutes to firm up. In addition, you do need to use a dark or bittersweet chocolate with a high level of cocoa solids (preferably 70%), as the cocoa solids help the salame to set.
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