Chocolate Chorizo

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Chocolate Chorizo
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Chocolate Chorizo

Added by: on Dec 6th, 2014
Sweet Sherry and smoky paprika added to chocolate create a somewhat unusual, quite tasty but not-too-sweet treat which is a sure-fire conversation starter. It also makes a great gift for bringing to a dinner party, especially if you have an adventurous host or hostess! Based on Madalene Bonvini .. more >
Prep Time:
45 min
Cook Time:
15 min
Ready In:
3 h



Original Recipe Yield: 48-60 servings (3-4 "sausages")


  • 200 g digestive biscuits (or graham crackers)
  • 160 g nuts (your choice and combination of pistachios, flaked almonds, slivered almonds, whole almonds, cashews, hazelnuts, etc)
  • 80 g dried cranberries and/or candied ginger
  • 100 g powdered sugar (icing sugar)
  • 60 g unsalted butter
  • 20 g chilli oil
  • 200 g baking chocolate (70% cocoa solids)
  • 80 g condensed milk
  • 2 egg yolks
  • 90 g Sweet sherry
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1 tbsp red food colouring (food colouring is optional but gives great results)
  • 1 tbsp yellow food colouring
  • cocoa powder, smoked paprika and icing sugar for dusting
Nutrition Facts
Chocolate Chorizo

Servings Per Recipe: 48

Amount Per Serving

Calories: 98

  • Total Fat: 7.1 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 11.1 mg
  • Sodium: 61.6 mg
  • Total Carbs: 9.3 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 4.9 g
  • Protein: 1.4 g

how is this calculated?

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Chocolate Chorizo


Break biscuits into tiny pieces — as small as you can get them without turning them into crumbs. (This is best done by hand as any machine or crushing action will quickly result in a useless powder.)


Prepare nuts by shelling pistachios and chopping larger nuts into smaller pieces. Almond flakes and slivered almonds are fine as they are. If using whole almonds, hazelnuts or cashews, Helene recommends chopping them in the Thermomix for 1-2 seconds at speed 4. Anything more than that will make them into fine crumbs, which is not the result you’re looking for.


Add nuts and dried cranberries to biscuit pieces.


To measure the sherry, place the lid on your Thermomix and place a glass on top. Press the built-in weighing scales button to tare the scales to zero, then pour the sherry into the glass until the scales read 80g. Drizzle half the sweet sherry over your dry ingredients, toss gently but thoroughly, and set aside.


Add chilli oil and butter to Thermomix bowl, melt 2 minutes/50°C/speed 2.


Coarsely chop the chocolate with a knife, add to butter and chilli oil mixture, and melt for 2 minutes/50°C/speed 2.


Add egg yolks, icing sugar, condensed milk, salt, the rest of the sherry, and the vanilla. Add the food colouring if using. Cook 6 minutes/50°C/speed 2.


Allow to cool for 10-15 minutes. This step is important as otherwise you will be trying to work with a warm gloopy chocolatey mess rather than a chilled yet malleable mass!


Add chocolate mixture to dry ingredients and mix well by hand in a large bowl. (Do not attempt to mix by Thermomix as this will over-process the ingredients.)


Forming the chorizo sausage


As in step 8 above, make sure you allow the chocolate mixture to cool for 10-15 minutes and it will be much easier to shape.


Lay two pieces of cling film on the counter and put 1/3 to 1/2 of the mixture on the plastic (I actually used a quarter of the mixture and made a total of 4 sausages).


Gently begin to roll and form the mix into a sausage shape.


As sausage begins to take shape, tie off one end of the plastic film.


A sushi mat is really helpful with rolling and gives a classic texture to the sausage shape.


Continue rolling and squeezing until you have the length and diameter of sausage you prefer.


Tie off the other end.


Roll and squeeze firmly for best effect.


When satisfied, transfer the plastic-wrapped bundle into the fridge.


Allow to set for 2-3 hours before dusting.


Coating/dusting the chorizo


Once set, snip the knots and remove plastic film.


Roll or powder (dust) your sausage in your choice of coatings. The original recipe recommends cocoa powder and to achieve the proper colouring for a chorizo I used a combination of cocoa powder, icing sugar, and paprika. You can dip the salami in the powdered coating and/or use a pastry brush to help with dusting. Helene’s preference is simply to sprinkle the powder on and rub it gently by hand to coat; I used a combination of sprinkling, rubbing and brushing! You’ll find your own technique for this.


Wrap the coated chorizo in parchment paper or butcher’s paper to enhance the effect when serving or giving as a gift. You can even tie it with string for a truly authentic look.


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