Salame de chocolate

Step 1: Melt 5 ½ oz dark chocolate, 4 ½ oz unsalted butter and 2 ⅛ oz caster sugar together in a bowl over a pan of barely simmering water, stirring, until smooth and glossy and the sugar has mostly dissolved. Take off the heat.

Step 2: Stir in 2 tbsp cocoa powder and 3 tbsp milk until smooth. Leave to cool for 5 minutes.

Step 3: Break 7 oz plain tea biscuits (Maria type) by hand into small pieces, the size of a fingernail, and stir them through the chocolate until every piece is coated.

Step 4: Chill the bowl for 15–20 minutes until the mixture firms enough to hold a shape when pressed.

Step 5: Tip it onto a large sheet of baking paper and roll it up tightly into a log about 5 cm thick, twisting the ends like a sweet wrapper.

Step 6: Chill for at least 4 hours, or overnight, until firm enough to slice cleanly.

Step 7: Unwrap, roll the log in 3 tbsp icing sugar until it looks dusty and white like cured sausage, then slice 1 cm thick with a sharp knife. Keeps 5 days in the fridge.