Chocolate salami

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Chocolate salami with biscuits, walnuts, candied fruits ( Salame al cioccolato con biscotti, noci, frutta secca e canditi )

Chocolate salami (also chocolate sausage or other descriptions ) is a sugar product that is similar to salami due to its shape and presentation .

Manufacturing

In some places, chocolate salami is made from a mass of chocolate and shortbread biscuits , butter, nuts, dried fruits and the like. a. prepared, which is formed into a roll and cut into slices after cooling.

According to other recipes - especially in Italy (Italian salame al cioccolato, salame dolce, in Piedmont : salame del papa ) - butter, eggs, sugar and cocoa powder are used instead of chocolate, and the chocolate sausage is rolled in powdered sugar and tied with a string bound, which is reminiscent of salamis with noble mold.

history

Recipes for sugar products as sausage replicas (made from almonds and sugar, coated with “chocolate” or sprinkled with sugar) were published in German cookbooks at the beginning of the 19th century under different names: Servelate sausage with almonds (1810 in Vienna), salami sausage or salami sausage (1804 / 1818 in Linz), sugar salami (1844 Leipzig / Pesth), salamiwurst (1851 Munich) and not until 1890 in Graz as “false salami”.

A recipe for chocolate sausage (German: Schokoladenwurst) is set in Milwaukee in 1903 in the cookbook The Settlement Cook Book: The Way to a Man's Heart .

Chocolate sausages were also made for medicinal purposes or as soldiers' provisions.

See also

Individual evidence

  1. ↑ a b Roland Gööck: The new big cookbook . Bertelsmann, 1963, p. 488 . Teubner Christian, Wolter Annette: Baking pleasure like never before: the large GU picture baking book with the best baking ideas . Reprint of the orig. from 1984 edition. Gräfe and Unzer, Munich 2002, ISBN 3-7742-5626-8 , pp.
     151 .
  2. ^ Luigi Bruni: Il manuale dell'abbinamento cibo-vino: Storia, tecniche di degustazione, ricette. HOEPLI EDITORE, 2015, ISBN 978-88-203-7105-0 ( limited preview in Google book search). Giovanni Goria: La cucina del Piemonte collinare e vignaiolo: Storia e ricette . TARKA, 2013, ISBN 978-88-98823-10-9 ( limited preview in Google Book Search). AA VV: Comfort food: ricette per coccolarsi . Edizioni Demetra, 2014, ISBN 978-88-440-4470-1 ( limited preview in Google book search).
  3. ↑ The Viennese cooks as they should be: or my own cookbook in six sections, which has been examined for thirty years . Kupffer and Wimmer, 1810, p. 513 ( limited preview in Google Book search). The new Linz cookbook in 10 sections . kk priv. akad. Buchh., 1818, p.
     440 ( limited preview in Google Book Search). Maria Elisabetha née Niedereder Meixner: The new, large, tried and tested Linz cookbook. Author by Maria Elisabeth Niederederin (pseud.) . Published by the ff priv. Akadademischen Kunst- Musik- und Buchhandlung, 1804 ( limited preview in the Google book search). Johanna Grobschmid: The traditional kitchen . Verlag-Magazin Leipzig und Pesth, 1844 ( limited preview in Google book search). Anna Koller: Latest complete cookbook . Kaiser, 1851, p.


     322 ( limited preview in Google Book search). Katharina Prato: The southern German cuisine from its current point of view, taking into account thee’s . Graz, Verlag-Buchdlg. "Styria", 1890, p.
     518 ( archive.org [accessed July 29, 2018]).
  4. ^ Settlement House: The Settlement Cook Book: The Way to a Man's Heart . Applewood Books, 2009, ISBN 978-1-4290-9107-7 , pp. 163 ( limited preview in Google Book search).
  5. ↑ Eduard Groch: Latest address book for the kk schles. State capital Opava (etc.) . A. Pawlitschek, 1864 ( limited preview in Google book search). Bonnier Corporation: Popular Science . Bonnier Corporation, November 1917 ( limited preview in Google Book search).