Happy to share my Chocolate Salami for the holidays (slideo alert!)

[ThermomixBlogger]

Not sure how the Aussies will fare with such a chocolaty treat in the sweltering heat, but this one is WELL WORTH playing around with!

Consider yourselves warned: there's a full recipe and slideo to watch. Crazy music too, but I think intrepid Thermomix owners can handle it 

http://www.superkitchenmachine.com/2009/3113/thermomixchocolate-salami.html

Cheers,
TMB

ps - I've got 12 "test" salamis in my fridge right now! (The other 6 went to friends, family, and families of friends...) Wish SO MUCH that I could share these in the forum     
 

[cathy79]

I have this on my list to try for Christmas as it looks fabulous.  Thanks for doing the hard work for me, now I'll cheat.

[Gralke]

What a lovely salami - just though I'd share the original portuguese recipe - easy and delicious (and cheap)
200grs kiddies biscuits (marie cookies) - break up and process for 10 seconds speed 3
reserve and place in tm (without rinsing)
40grs sugar
3 egg yolks
100grs butter
125 cooking chocolate
programme 3 minutes, 70º, speed 1
add reserved cookies and programme 10 seconds speed 3
place on top of foil and shape it as a "salami" and place in fridge!!!

[Nay-nay]

That once again was wonderful!! 70% chocky is my fav!! And the music was fun! 

[Thermomixer]

Yes - we have chocolate salami here - somebody gave me some a couple of weeks ago.  Really good to have a recipe  for the TMX - thanks TMB 

[ThermomixBlogger]

What a lovely salami - just though I'd share the original portuguese recipe - easy and delicious (and cheap)

Thank you Gralke ! 
I am honoured that you shared the original Portuguese version. I can't wait to try it!

Thanks so much!

Cheers,
TMB

[judydawn]

Oh I do enjoy your videos and music TMB - you are such an asset to this forum and seem to be having the time of your life.  Do you have time for anything else other than your TMX and blog   

[ThermomixBlogger]

Oh I do enjoy your videos and music TMB - you are such an asset to this forum and seem to be having the time of your life.  Do you have time for anything else other than your TMX and blog   

Thanks Judydawn, so glad to have you back!

Short answer to your question is "no". No time for anything else 'these days' buuuuut I do have a regular job, or three. Not all that 'regular' maybe, but I have a little tourism-related business on the side that now finances all the chocolate I've been going through. And then there's the writing job with the magazine that keeps me busy on a monthly basis, and then there's an elderly lady (88!) I help out on a weekly basis in order to get me away from the computer and out of the house. She's become more than a 'client' and boy am I glad she's in my life.

Glad you like the music.... everyone (including Madalene at the British Larder ) says they like it so far... but I know it won't hit the right note with EVERY viewer. Still, it is/was fun.

Don't be getting up to dance though. Rest. Get better. You are not only needed, but also appreciated!

Big cheers to you!
TMB

[cookie1]

As usual a great video etc. Thanks. My mind boggles at your computer expertise.

[judydawn]

Yes, she puts us to shame doesn't she Cookie1    Would be interested to know what you write about in the magazine TMB - has to be food surely?? What's the magazine called?

[cathy79]

I have two salami's in the fridge.  The mixture tastes great, so the end result should be fantastic.  I've got one long thin sausage, and one short and fat.  Must have put them around the opposite way on the plastic wrap when rolling.  But I'm the only one who'll know they are different.  Can't wait to try them...they're for an upcoming dinner party, but I'll have to have a taste test to make sure they worked before then.

[ThermomixBlogger]

Would be interested to know what you write about in the magazine TMB - has to be food surely?? What's the magazine called?

Hi Judydawn - Sorry for not spotting your question earlier, but I've been away from the forum for a few days

The magazine writing that I do is a column for regular monthly book reviews in Canada's national Health Magazine called "alive". It is a print magazine, but here's a link to some of my reviews they've put online:

http://alive.com/search_result3.php?q=Meurer&sa.x=0&sa.y=0
(just noticed when I went to get this link for you, that they have a 'glitch' on the site and my name is coming up all askewed!!!) I think it's because they are using a Mac 

Thanks for asking!
TMB

[ThermomixBlogger]

I have two salami's in the fridge. 

GREAT Cathy   - Can't wait to hear how these turned out!

I have made about 16 of these salamis so far and am now opting for making three salamis from each batch as that helps spread the luv around better    I go to quite a few musical gatherings each month and these are a great opportunity to test recipes out on real people. This salami has been a hit EVERY time. If serving at a dinner party I recommend taking it out of the fridge 30-60 minutes before eating. Slicing while cold gives best results, so I usually start things off by cutting a few thin slices when it's cold using a thin straight-edge slicing knife if you have one. (Serrated knife will be messier.) As it warms up, it softens slightly and if your guests are cutting it for themselves they will tend to cut thicker and thicker slices and it will be gone more quickly.

Hope this helps -- let us know how it goes!
Cheers,
TMB

[Nay-nay]

Wish SO MUCH that I could share these in the forum     

Oh - me too! Still haven't got round to doing this - I just enjoy watching that slideo over and over. 

[Thermomixer]

..... If serving at a dinner party I recommend taking it out of the fridge 30-60 minutes before eating. Slicing while cold gives best results, so I usually start things off by cutting a few thin slices when it's cold using a thin straight-edge slicing knife if you have one. (Serrated knife will be messier.) As it warms up, it softens slightly and if your guests are cutting it for themselves they will tend to cut thicker and thicker slices and it will be gone more quickly.

May help to have a jug of hot water to dip the knife into to make slicing easier?  Shake the excess off or it will mar the chocolate, but heating the knife should help to get through the little logs.