Place the biscuits in a food processor or use a meat grinder to break them down.

Grind the biscuits finely, ensuring even consistency.

In the meantime, bring the milk to a boil and dissolve the sugar into it.

Add the butter and stir until fully melted.

Incorporate the cocoa powder into the crushed biscuits, mixing thoroughly.

Now, with both mixtures ready, begin to integrate the liquid into the biscuit mix.

Gradually add the milk mixture, stirring continuously with a spoon or spatula. Be cautious, as different biscuits may absorb varying amounts of liquid.

Allow the mixture to rest for 5 minutes; if it becomes dry, add more milk and butter as needed.

Once the mixture reaches the right consistency, which should be thick but easy to shape, like plasticine, fold in the almonds or hazelnuts.

Lay out a large piece of cling film on the table and sprinkle coconut flakes on top.

Place the biscuit mixture along one edge of the film, shaping it into a "salami" roll.

Roll the mixture tightly in the cling film, pressing down with your fingers to even it out.

After forming the rolls (this recipe makes 3 rolls), refrigerate them for at least 2 hours.

Once fully chilled and firm, slice the chocolate salami and serve.

Enjoy your homemade chocolate salami!