Melt the chocolate and butter in a large bowl, in the microwave or over a Bain-Marie on a very low flame, stirring until melted.

To you chocolate mix add in your sugar, cocoa powder and vanilla extract.

Add the crushed biscuits, toasted nuts, fruit and citrus zest. When crushing the biscuits leave some bits bigger and some bits crushed fine. It gives your salami good texture.

Mix all of these ingredients together.

Lay cling wrap on your surface. Take some of your mix and shape into a log and wrap tightly in plastic, securing the ends with twisters. You will get 3-4 logs. Refrigerate the for 3 hours or until firm.

To decorate like a salami toss it in icing sugar and wrap in twine like in the video. You can leave this step out of you want. It is just an added touch.

To serve, unwrap and slice as thick as you want with a serrated knife. The salami slices better when left out of the fridge for a while.

YOU CAN MAKE THIS 2 WEEKS IN ADVANCE.

KEEP IT REFRIGERATED AND WELL WRAPPED.