I’m usually trying to tea-ify everything and always think of recipes that I can modify or create that incorporate tea. Chocolate Salami is a classic Italian/Portuguese dessert and this Matcha White Chocolate Salami has a creative twist. It is great for serving as an after-dinner treat, for tea time, and even as a gift.
Note: this recipe contains nuts (but can be easily replaced or substituted, see FAQs)
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I’ve said it before, Matcha and white chocolate pair so well together… the richness and sweetness of white chocolate and the umami from Matcha create a perfect complement of flavors. It is often used in culinary preparations and it’s one of my favorite ways to ‘play’ making recipes Matcha.
For those who don’t know Matcha well or would like to learn a bit more about it, like its benefits, how to prepare it hot and cold, etc. you can check out my Matcha basics post where you can read and learn all about it.
What is a Chocolate Salami?
Despite being called Salami, it doesn’t contain any meat, obviously. It was given this name because of its appearance and how due to its inclusions, it looks so much like a salami.
It is a traditional Portuguese/Italian dessert that later became popular all over Europe. Initially, the recipe contained alcohol but it got lost along the way of its spreading across Europe and elsewhere.
Baking with Matcha
It is so much fun to bake with Matcha and so easy too! Basically, since Matcha is a powder, it can easily be added to many recipes and it can be done in raw or cooked preparations. It works great with creamy desserts, adds color and flavor to cakes, cookies, pancakes, you name it! The key to success is using a good quality Matcha (see FAQs for recommendations), otherwise, a low-quality one can add unwanted bitterness and ruin the whole experience.
One thing to watch out for when baking or cooking with Matcha is the amount that you add. Matcha has a very strong flavor, so I recommend starting with a bit and adding more to adjust with your preference. Try adding a tsp of Matcha the next time you make pancakes, oats, or cookies, and have fun with it!
How to Make a White Chocolate Matcha Salami
It only takes several ingredients and no more than 20 minutes to make it. What takes longer is the setting time in the fridge, but trust me, it’s worth the wait. You’ll need a double boiler to melt the chocolate and cook the eggs and then it’s a matter of mixing, combining, and shaping. After this, it goes in the fridge to set and when it’s ready, you can dust it, cut it, serve and eat it!
For a step-by-step demo, check out the full video and learn to make this delicious white chocolate Matcha salami.
What Matcha do you recommend?
There are tons of Matcha out there and unfortunately, there is not much standardization on quality. Some marketing strategies can be very deceitful and many people don’t know exactly what they’re buying. A low-quality Matcha can ruin your preparations, and trust me I’ve been there, NOT GOOD, yikes!
If you want more details and learn more about Matcha check my Matcha Basics post, but I will summarize it like this: A good quality Matcha is from Japan, it’s bright, vibrant green, it’s not cheap (more or less over $20 for 30 gm or so), and it is not bitter. A few of my favorite ones for cooking/baking:
This recipe uses eggs, are they fully cooked?
Yes, the traditional recipe uses eggs, and some recipes can even include them raw, but by combining them in the double boiler with the chocolate and butter mixture and stirring over simmering water for a couple of minutes, they will fully cook so it’s perfectly safe.
I’m allergic to nuts, what replacements can I use?
This is super easy! You can simply skip the nuts overall and only make this recipe with tea biscuits, or you can add other inclusions. I like puffed rice or quinoa, dried cranberries, or even freeze-dried raspberries (yum!).
What’s the best cookie to make this Matcha White Chocolate Salami?
How should I store it? Can I freeze it?
Store it in the fridge in a container with a tight lid for 7-9 days or alternatively, cut it into ‘coins’ and store them in the freezer for up to 1 month. Don’t sprinkle with powdered sugar before freezing. To thaw, place them in the refrigerator and let them thaw overnight inside a covered container.
If you plan to freeze it for future consumption, keep it wrapped in freezer/wax paper and tin foil over it. When you are ready to use it, take it out of the freezer and let it thaw for about 1 hour. Sprinkle with powdered sugar before cutting it.
If you like Matcha, you should try these recipes
I really hope you like this recipe and get so excited about it that you run to make it! It makes a lovely, original and delicious gift. If you do make it, I’d love to see how it turned out. Tag me on Instagram so I can see and share it too!
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White Chocolate Matcha Salami
- 220 g white chocolate
- 75 g unsalted butter
- 1 egg + 1 egg yolk
- 1-1.5 tbsp Matcha
- 175 g regular tea biscuits
- 50 g shelled pistachios
- 2 tbsp powdered sugar, for coating
- Crush the cookies and pistachios into small-medium sized pieces and place them in a bowl.
- Fill the bottom part of a double boiler halfway with water and over medium heat, bring to a simmer. Alternatively, use a small pot with water and place a glass bowl on top of it. Make sure that the bowl’s bottom doesn't touch the water in the pan.
- With the heat set to low-medium, add the white chocolate in chunks or pieces and butter to the top pot/glass bowl and stir until it melts. In another small bowl, mix the egg and egg yolk until smooth.
- Slowly add the eggs to the melted chocolate, stirring constantly with the heat on, until it looks like a custard (aprox 2-4 minutes).
- Remove from the heat and add the Matcha powder. Mix well until all lumps are gone.
- Fold the white chocolate-Matcha mixture into a clean bowl together with the broken cookie pieces. Let the mixture sit for 5 minutes so it can cool down and be formed into a shape.
- Use a large piece of parchment paper, or wax paper to roll the chocolate mixture into a log (about 2.5 inch diameter). Twist the ends of the paper and roll a large piece of foil on top to keep it in place. Refrigerate for at least 4-6 hours or overnight until it's completely set.
- When you are ready to serve, unwrap the Salami, cut away the edges, and sprinkle a little bit of powdered sugar. Slice and serve!
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