Step 1: Add dark chocolate pieces and butter to a medium-sized pot to melt on the stove on low. Whisk until the chocolate has melted completely. Mix in the coconut sugar, salt, cinnamon powder and instant coffee (optional). Stir continuously for sugar to dissolve. Lastly, add in the milk, rum essence. Whisk for another minute until all ingredients are fully incorporated, place a lid on and set aside on the warmer.

Step 2: Add all biscuits to a large bowl and break them into small pieces using your hands.

Step 3: Pour dark chocolate mixture over the biscuit pieces, and fold in ingredients using a silicon spatula. Fold ingredients until Chocolate covers all biscuits. *Note: if the biscuit mixture is too dry, add in one or two tablespoons of warm milk. The consistency of the mix can vary depending on the type of biscuits you choose to use.

Step 4: Spread a large food plastic wrap on your workstation, place half of the chocolate biscuit mix on one end, spread it along close to the edge, start rolling, and shape the salami into a log, keeping a tight roll all the way. Wrap the ends closed. Repeat the step to make up the second salami log. Refrigerate for a minimum of 6 hours (overnight recommended). The prolonged refrigeration improves the flavour of the dessert.

Step 5: When ready to serve, remove the plastic wrap carefully (cutting each end first), and dust with sifted coconut flour (for a healthier version) or icing sugar if preferred. Enjoy cold along with a cup of tea! Keep the leftover logs refrigerated and consume them within one week. It can be refrigerated (packed in containers) for up to a month or kept in the freezer for up to six months or more.