Havering’s star junior chef nine-year-old Joshua Puncheon from Harold Wood, today teaches how to make chocolate salame.
260gr Dark Chocolate (or Milk chocolate for less intense flavour)
50gr icing Sugar
150gr dry biscuits
20ml of Rum (optional)
Icing sugar for dusting
In a mixing bowl add the butter.
Add the icing sugar and mix it until creamy.
On a low heat melt the chocolate.
Break the biscuits roughly.
When the chocolate is fully melted remove from heat and and the butter mixture.
Add the broken biscuits and mix well.
Sprinkle baking foil with icing sugar and spread the mixture on it.
Shape it into a sausage.
Roll it tight
Place it in the fridge for two to three hours.
After 2/3 hours check to see if it is hard and compact.
It should be firm.
Cut into slices.