Indulge yourself in a super easy and quick crunchy Greek Chocolate Salami with Dried Fruits and Nuts (Kormos). There is one thing that I love about this recipe. As it needs no eggs, no flour, and no baking! It is ready in only 30 minutes!
So I hear you say. Salami? No its not the meat Salami that you’re used to, but rather a log made of chocolate, biscuits and dried fruit. So why salami? Because its rolled up to look like one! In Greece, this type of dessert is commonly known as ‘Kormos’ or ‘ Mosaiko’. Kormos stands for tree log and Mosaiko for mosaic because it resembles the stunning patterns created by the chocolate, biscuits, dried fruits and nuts!
What chocolate to choose for this Greek Chocolate Salami with Dried Fruits and Nuts?
A traditional kormos recipe works best dark chocolate so grab yourself one with least 65% cacao up to 75%. The sweetness provided by the dried fruits will balance the bitter taste of dark chocolate.
Which biscuits can I use?
This Greek Chocolate Salami with Dried Fruits and Nuts recipe is very versatile. You can use any type of biscuits you fancy. For example plain biscuits like the classical Petit-Beurre or rich tea and plain digestive ones. Depending on the taste you wish your chocolate salami (kormos) to have, you can add flavoured biscuits such as ginger nut, vanilla and cinnamon biscuits. The recipe calls for biscuits with a hard texture, so avoid using any soft, buttery biscuits.
Which dried fruit works best for this dried fruits and nuts Greek log?
Any dried fruit will work – I particularly like dried figs and apricots, nevertheless, dried sultanas, dates, berries, prunes, peaches will also enrich the chocolate salami. Go on, experiment.
So which nuts should I use?
This Greek Style Chocolate Salami with Dried Fruits and Nuts recipe is great with almonds, hazelnuts, walnuts, pecan, Brazil nuts and pistachios.
How do I make this Chocolate Log (Kormos)?
This chocolate log (Kormos) recipe is extremely easy to make. Furthermore, it is super quick to make.
There is no baking required whatsoever.
Start by melting the chocolate, cream and butter. Do that in a Bain-Marie, ie a heat proof bowl over a saucepan with simmering water. Make sure the heat proof bowl never touches the simmering water. There is no need to have water in higher temperature than simmering. Add dark chocolate, butter and single cream in the heat proof bowl and melt the mixture. Once the chocolate mixture is melted, withdraw from fire and let it rest for approximately 10 minutes. Crush half of the biscuit quantity into medium sized pieces and the other half of the quantity crush them in a blender. Chop the dried fruits and nuts into small pieces and add them into the cool chocolate mixture. Stir the mixture so that fruits ands nuts are evenly incorporated. Refrigerate for 15 minutes. Refrigeration will semi-solidify the mixture and it will make it easier to shape. Cut a rectangular piece of parchment paper and spoon the mixture on top of it. Try to make as a cylindrical shape as possible, ie into a log. Wrap the mixture with the parchment paper like candy, ie one end of the parchment paper is twisted in one direction whilst the other end of parchment paper in the opposite direction. Once you have achieved a salami or log shape, wrap it with cling film and refrigerate. Refrigerate for a further 15 minutes. Your crunchy chocolate heaven is ready!
What is the secret to this Chocolate Log ( Kormos)?
The secret to this chocolate and biscuit log ‘Kormos’ or ‘Mosaiko’ is the biscuit mixture. Whilst all other Chocolate Salami recipes call for biscuits that are simply broken in medium sized pieces and incorporated straight in the melted chocolate, in this recipe there is an extra crunch. This extra crunch is achieved by crushing half of the biscuit quantity into a blender. In addition, this crushed biscuit component will help
How do I store it?
You can store your Greek Chocolate log in the fridge for up to a week.
How to serve it?
Remove the Greek Style Chocolate Salami with Dried Fruits and Nuts (Kormos) from the fridge approximately 30 minutes prior to serving. You can serve this ‘Kormos’ on its own accompanied with a cup of Greek coffee or tea. You can also serve it with a scoop or two of ice cream.
If you wish to enrich the flavour if this Greek style Chocolate Salami with Dried Fruits and Nuts you can roast the nuts. I always roast nuts and keep them in airtight containers, ready to use for any recipe!
Greek Chocolate Salami with Dried Fruits and Nuts (Kormos)
- 250gr dark chocolate (at least 65% cacao)
- 60gr single cream
- 200gr biscuits
- 50gr butter
- 1 cup of nuts (almonds, hazelnuts, Brazil nuts etc)
- 1 cup of dried fruit ( figs, apricots, raisins, dates etc)
- 1/2 cup of icing sugar
You will also need: 1 medium sized saucepan, 1 heat proof bowl, kitchen blender, parchment paper and cling film.
- Start by assembling and then weighing all your ingredients. Assembling your ingredients before embarking in any recipe will remind you to utilise them all and follow recipe steps easier. In addition, weighing all your ingredients at the start of any recipe will help you go through any recipe easier, quicker and faster.
- Break the chocolate into small pieces.
- Dice the butter.
- Chop the dried fruits; and nuts; except for the small ones, like sultanas.
- Break half of the biscuits into medium sized pieces. Crush the other half of the biscuits in a kitchen blender.
- In a heat proof bowl add the chocolate, butter and single cream over a saucepan. Make sure the saucepan is full of water simmering. The heat proof bowl and simmering water should not meet at all times.
- Melt the chocolate and remove it from the heat. Let it rest for 10 minutes or so.
- When the chocolate mixture has cooled, add the dried fruits and nuts and mix.
- Refrigerate the mixture for 15 minutes.
- When the mixture has cooled enough, spread it in a piece of parchment paper in a log shape and wrap it like candy.
- Twist one end of the parchment paper in one direction whilst twisting the other end in the opposite direction; just like candy. This will lead into an even cylindrical shape.
- Wrap the chocolate and biscuit dessert tight with cling film and refrigerate it for a further 15 minutes.
- Before you serve the dessert, sprinkle icing sugar into a parchment paper and roll the chocolate and biscuit dessert so that it is covered evenly by icing sugar.