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Cut the butter into pieces and let it warm to room temperature. Melt the chocolate using the Bain Marie method. While melting the chocolate, stir with a spoon to be sure that there are no lumps. When the chocolate is completely melted let it cool a little. Put the biscuits into a large bowl. Break and make them into crumbs, not too fine When the butter is soft, work it with an electric whisk for few seconds and then start adding the ingredients without stopping to whisk, (sugar, eggs and melted chocolate). Pour the mixture into the large bowl containing the biscuit crumbs. With a spoon, work the mixture until all the biscuit crumbs are completely coated with the chocolate mixture. The result should be a chocolate dough. Take the dough and make the shape of a salami wrapping it with aluminium paper. When wrapping, press the chocolate salami to make it compact. Then seal the sides and put the chocolate salami in the fridge for a couple of hours.