A neat slice of salame di cioccolato depends on two decisions before chilling: how large the biscotti pieces stay and how firmly the log is packed.
This eggless version uses Gusta almond biscotti for the mosaic, dark chocolate for structure, cocoa for depth, cream for a sliceable set, and Gusta chopped pistachios for contrast. Chill it until firm, then let it soften just enough for the knife.
Set servings and units first. You can change them anytime.
Break the Gusta almond biscotti into mixed pieces: mostly 1/2 in chunks with some smaller crumbs. Do not crush them to powder.
Melt the chocolate, butter, and cream in a heatproof bowl set over barely simmering water. Stir until smooth, then remove from the heat.
Stir in the cocoa powder, powdered sugar, and salt until glossy. Fold in the biscotti pieces and Gusta chopped pistachios.
Let the mixture stand 10 minutes, until thick enough to mound but still flexible.
Scrape onto parchment and shape into a log about 10 in long. Roll tightly, twisting the ends, and press firmly enough to remove air pockets.
Chill at least 4 hours, until firm. Roll lightly in powdered sugar before slicing.
Let stand 8 to 10 minutes before cutting. Slice with a warm dry knife so the biscotti mosaic stays intact.
You made Salame di Cioccolato. Time to eat.
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If the log crumbles when sliced, it is either too cold or packed too loosely. Rest it briefly at room temperature and cut again with steady pressure.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
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Six Italian regions. Nothing reformulated. Imported direct.
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