How Much Clingfilm Do I Trim Off The Chocolate Salame?

Our answer

NIgella's Chocolate Salame (from NIGELLISSIMA) is a fun alternative to serving truffles at the end of a meal or as an anytime treat. The chocolate log is studded with crushed nuts and amaretti biscuits, similar to a chocolate refrigerator cake, and tied with string to mimic a traditional salami sausage.

The salame log is initially wrapped in clingfilm and then chilled until the mixture is firm. When you are ready to tie the salame with string and serve it, you need to remove most of the clingfilm. Nigella suggests to leave the end pieces on as this gives something to anchor the string with at both ends and makes it easier to keep the string tight as you loop and wrap it around the salame. We suggest using a sharp knife to make a cut all the way around the clingfilm about 1.5cm (1/2 inch) in from each end of the chocolate log. Try not to press too hard as otherwise you will start cutting into the salame itself. You should then be able to gently peel off the centre section of clingfilm, leaving the end pieces still in place.