Chocolate Salame Step by Step

1. Melt the chocolate until smooth in a bain-marie (a heatproof bowl suspended over a saucepan of simmering water; the bowl must not touch the water). 
2. Roughly crush the cookies (you can use the smooth side of a meat tenderizer). They need to be rubble, not dust.
3. Chocolate should be ready. Remove from heat and use a whisk to mix. 
4. Crumble hazelnuts in a chopper. 
5. In a bowl, beat the eggs, add the hazelnuts along with the warm chocolate. Lastly, add the cookies and mix gently but throughly until smooth.
6. Taste it. If you notice that the chocolate is too much compared to the crushed biscuit, crumble more biscuits and add them to the mixture. 
7. Transfer the mixture to a sheet of parchment paper and mould the mixture into a fat salame-like log.  Use the salami like you would use a rolling pin and roll, roll until you get to the salame shape.
8. Keep the salame in the parchment paper wrapping and double-wrap it snuggly with foil.
9. Put it in the fridge for at least a couple of hours.
10. Before serving, massage it with powdered sugar (use a pastry brush to brush away the excess sugar) and string it up to give that actual salami look. 
11. Cut 1/2 inch slices and serve. 

If there’s any left, you can wrap it again in foil and put it back into the refrigerator. The salame can be frozen for up to one month. Thaw at room temperature for 30 minutes before slicing.