Welcome to our kitchen.

Uh oh, you see the fly.

Kill this fly for me.

My name is Andrew.

You might recognize me from the show "Worth It"

where I'm usually tasting foods at different price points

with my pals Steven and Adam.

I'm gonna be recreating one of my favorite dishes

I ever had on "Worth It," chocolate salami.

In our lasagna episode, we ate at

(claps)

Yes.

So, in our lasagna episode, we ate at Pasta Sisters

and after eating their amazing lasagna-

my worth-it winner-

they shared their chocolate salami with us,

which turns out to be a simple dessert

of chocolate formed around broken up bits of cookies

that ends up resembling a salami.

I think making this recipe will help me explore

something that I'm really interested in

which is the fundamentals of why something tastes good.

Holy (beep).

With chocolate salami, I think it's an amazing example

of delicious in simplicity.

It's just a couple of ingredients but when combined,

they transform into something exciting and intriguing

and so much more than the sum of its parts.

So, to learn a little bit more about this recipe,

I am going to be speaking with Francesco and Giorgia

to see how the salami's made, I guess.

Hey guys, how are you?

- Good!

- We're great.

- Since the last time you came to visit us,

we also opened Pasta Sisters food truck.

We are bringing around town our pasta

and we share also the chocolate salami on the truck.

- It's such an interesting dessert.

I had never heard of this chocolate salami before.

- It's mostly a family tradition.

It's mostly done by grandmas and moms.

- I think it was invented in a way that

you had a bunch of stuff at home to just put it together

and every family has a different recipe for this reason.

My grandmother was, like, just straight-forward:

cookies, eggs, and chocolate and sugar.

Sorry, my mom just is actually giving my grandma book.

It's this one.

The recipe.

- [Andrew] Wow.

- So, the cookies are crumbled inside

and when you cut it in slices,

the cookie recreate the fat of the salami.

Since, like, it's a dessert

that you can just keep in the freezer,

whenever you are hungry, you just go,

you cut a slice, and you eat it.

- Thank you so much for sharing this recipe with me.

It was really fun talking to you guys.

- It was a pleasure to see you again.

- Okay, I've picked up the ingredients.

Based on the Pasta Sisters recommendation,

I'm going to use McVitie's Digestive Wheat Biscuits

and Leibniz Butter Biscuits.

I've always wanted to know why these are called digestives.

Do they truly help with digestion?

(inhales)

Mm, oh, it's graham cracker.

It smells the same as graham cracker.

Or maybe it's that graham cracker smells like these.

Mm-hmm.

I mean, I like them because they're very boring tasting

but I could also see why your first instinct

would be to add some chocolate to this.

And now our German butter cookies, butterkeks.

They're nice, yeah.

So, the first task is to take some of these biscuits

and break them up.

(brushes)

I guess I just smack 'em, right?

(taps)

(taps rapidly)

How hard do you beat a biscuit?

Also, I'm gonna be calling these biscuits.

Even though I'm more used to saying cookie,

I'm gonna be calling them biscuits

because...

that's what they call themselves.

I feel like I'm creating a lot of fine biscuit sand here

but still some of my pieces are a little bit too big.

I'm trying to picture this inside of the chocolate salami.

Okay, I'm gonna stop right there.

I feel like...

in the Pasta Sisters version,

you get a clear outline of a biscuit.

I don't wanna go too far.

There's something about these biscuits that's, like,

it's not too tasty.

It's interesting.

Not too tasty is the right amount of tasty.

Something to think about.

(claps)

Okay.

Next up, I'm going to prep the chocolate.

I feel like when you're doing this type of recipe

where it's just chocolate and biscuits,

you wanna get a good chocolate.

(exhales)

It looks like frickin' gold.

God damn it.

Chocolate is so good.

Chocolate's one of those foods

where you taste it and you're like,

"Yeah, I don't need anything more than that."

So, I'm basically shaving this down into little shards.

I don't know if this sounds silly,

but when chocolate is really good,

you kind of get the sense that it comes from a plant.

Wow.

I could shave chocolate all day.

Okay, now that there is chocolate approximately everywhere,

we can move on to the next step.

So, this wasn't a requirement, but they happened to have

Italian butter in the grocery store

and I thought, "How fun."

Oh yeah, look at that.

(cheerful music)

(spoon clatters)

That's delicious.

Okay, 100 grams of butter.

We're going to melt this very quickly.

Two egg yolks.

I love separating egg yolks.

It's, like, the most tenderest form of surgery you could do.

100 grams of sugar.

We'll whisk this together.

Melted butter.

I'm also going to add Jamaican dark rum.

Adding the chocolate now.

I don't think I chopped my chocolate fine enough.

I guess I'll just have a more rustic salami.

Lastly...

This looks terrible.

I don't think I did a good job with this.

This looks nothing like their photos.

This just doesn't look like it has the right consistency.

This needs to get in the freezer

because it's quickly becoming way too melt-y.

Okay, the salami has been in the freezer overnight.

There it is, my freezer salami.

Oh, why is mine so bad?

I mean, it smells incredible.

Immediately, I can tell I did not do

nearly as clean of a job as they do at Pasta Sisters.

The one that we had was a perfect dark chocolate exterior.

You know, the more I look at it,

it really does resemble meat.

Here we go.

I am now so confused how they make it so nicely.

I don't understand.

Because my mixture is so uneven, as I'm going through it,

some different areas look better than others.

I'm just gonna go to the direct center of my salami.

It's so weird to say, "my salami,"

but I guess this is, like, the easiest recipe

that you get to say that.

My salami. I made a salami.

I really should have prioritized

the larger sections of biscuit

because they're the sections that most resemble

chunks of fat that you see in real meat salami.

I mean, yeah, how could it not taste good?

It's extremely satisfying.

For a coin-sized slice of dessert,

it is exploding with flavor.

It is so good.