Chocolate salami

• Chop the chocolate with a knife. Melt it in bain-marie. Once melted, leave it to cool for a few minutes.
• Meanwhile, dice the butter and beat it with the sugar using an electric whisk, flavoring the mixture with some Vecchia Romagna brandy.
• Add the eggs one by one. Keep beating this mixture with the electric whisk, until you create a light and fluffy mixture. Add the melted chocolate, that at this point would have cooled.
• When the chocolate will be well-mixed, add to this mixture the roughly chopped biscuits. Mix everything together.
• Place the dough on a baking paper. Give it the shape of a salami with the help of a spatula.
• Take the baking paper on one end, bring it to the center and roll the chocolate salami until it is completely wrapped. Secure it well on both sides.
• Place the chocolate salami in the fridge and let harden all night. Sprinkle it with powdered sugar and serve.
• Store it in the fridge for 2-3 days in an airtight container. Otherwise you can freeze it for a month at the most.

Did you know that April the 5th is Chocolate salami National Day? No surprise, as this is a well-known dessert, prepared throughout Italy. The origins of this recipe are unknown, but in Grandma Duck manual published in the 70s the chocolate salami is called “Viking salami”, as its colour would remind of the colour of Vikings shields. In Piedmont it is also known as “Pope salami”, whereas in Sicily it is also called “Turkish salami”, not in connection to the history of the dessert, but as a reference to the Moorish skin.