Salame al Cioccolato | Chocolate Salami

We went to a week-long cooking school in Emiglia Romagna on one of our epic Italian adventures. We had so much fun, and I learned how to make so many delicious dishes. Sisters, Monica and Barbara, run the school Try & Taste. This is their recipe for Salame di Cioccolato, Chocolate Salami. It is so easy,  so decadent, and so incredibly amazing paired with a glass of red wine. Seriously amazing!! I suggest a robust glass of Sesterzo, a 100% Sangiovese red wine from Poggio Grande located in the Val d’Orcia area in Tuscany.

To make this vegan-friendly substitute butter with a plant-based butter, I use Miyokos European Cultured Butter.


Receipt Date: May 21, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


3 ounces Sugar

3 ounces Butter, melted

1 1/2 ounces Bitter Cocoa

9 ounces Tea Biscuits, broken into pieces to mimic salami fat-I place them in a baggies and gently pound them with my fist

Powdered Sugar, to roll the salami in to mimic the salami casing


Mix the sugar, cocoa, and, butter in a mixing bowl.
Add the crumbled biscuits and mix well.
Take a sheet of oiled foil or plastic wrap and tip the dough onto the sheet.
Form the dough to look like a salami, then roll it in the sheet twisting the ends to keep the shape.
Refrigerate for at least 6 hours.
Before serving, roll the salami in powdered sugar. Slice and serve immediately. Refrigerate any leftovers.

Amy’s Favorite Pairing

Poggio Grande-SESTERZO D.O.C

$56.00 750 ml

Additional Pairings

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