1. Add the chilli (1) and ground coffee (1 Tbsp) to the bowl. Blitz Speed 10 / 10 seconds.
2. Add larger harder nuts (whole almonds, hazelnuts, etc.; 250g total) to the bowl. Chop Speed 5 / 6 seconds.
3. Add softer smaller nuts (cashews, walnuts, slivered almonds, pistachios, etc.; 250g total) to the bowl. Chop Speed 5 / 3 seconds.
4. Remove all contents from the bowl and set aside in a large mixing bowl.
5. Add cranberries (160g) to the bowl. Chop Speed 5 / 4 seconds.
6. Add the cranberries to the bowl of nuts. Add liquid coffee (50g only) and toss to coat evenly, using a large spatula.
7. Add coconut butter (80g) and chocolate (200g) to the bowl. Program 3 minutes / 50C / Speed 2.
8. Add egg yolks (2), icing sugar (100g), condensed milk (80g), salt (pinch), the remaining liquid coffee (30g) and vanilla (1/2 tsp). Program 6 minutes / 50C / Speed 2.
9. Allow to cool for 10-15 minutes. This is important!
10. Add chocolate mixture to the bowl of dry ingredients and mix well using large spoon or spatula. (Do not attempt to mix by machine, as this will over-process the ingredients.)
11. Allow mixture to cool for 10-15 minutes and it will be much easier to shape into salamis.
12. As shown in the video: lay two pieces of clingfilm on the counter and put about 1/3 of the mixture on the plastic. Gently begin to roll and form the mix into a salami or log shape. As the salami begins to take shape, tie off one end of the clingfilm. Use a sushi mat to assist with rolling and to give a classic/rustic texture to the salami shape.
13. Continue rolling and squeezing until you have the length and diameter of salami you prefer.
14. Tie off the other end. Roll and squeeze firmly for best effect. When satisfied, transfer the plastic-wrapped bundle into the fridge and allow to set for at least 3 hours (overnight is best) before dusting or "finishing" the salami as shown in the photos.
15. Once salamis have set, snip knots with scissors and remove plastic film.
16. Roll, brush, or sprinkle your salami in a choice of coatings... cocoa powder, icing sugar, paprika or a combination. You can dip the salami in the powdered coating and / or use a pastry brush to help with dusting. My preference is simply to sprinkle the powders on and rub them gently by hand to coat.
17. Wrap the coated "salami" in baking paper or butcher’s paper to enhance the effect when serving or gifting.

Notes:

• Quantity: This recipe makes about three medium-sized salamis. You can of course make more, smaller salamis but the larger size is more impressive and looks more like a true salami when done. For gifting purposes it's sometimes nice to cut a large salami in half before wrapping. This way the recipient will see the inside of the salami immediately when unwrapping. This avoids confusion of people truly thinking they are holding a piece of meat in their hands. To cut it in advance and gift half a larger salami is a great option.
• Serving: The salami is easier to cut into thin slices when it’s had time to "age" and "set". This salami keeps well for weeks and even months in the fridge and is most enjoyable 3-21 days after making. If serving at a party, where a room full of people tends to make the temperature rise, keep this salami in the fridge until ready to reveal. Then pre-slice the salami thinly for best effect and maximum sharing.