Place the dark chocolate, milk, and butter in a microwaveable bowl, and heat it up in the microwave to melt the chocolate. (1 minute on high did it for me.) Take it out of the microwave and stir it until it becomes a smooth chocolate paste. Add the rum to the chocolate and mix it well. Give the sultana biscuits and walnuts a rough chop, and add it to the chocolate paste. Fold the mixture gently until all the pieces of biscuit and nuts are well-coated in chocolate. If the mixture is still warm and really runny, leave it out to cool down and thicken for 5-10 minutes before carrying on.

Lay out a 10-inch long piece of plastic wrap or cling film on your table or work surface, and pour half of the chocolate salami mix close to one edge of the plastic wrap, leaving about 2 inches of space from the chocolate to the closest edge. Then, lift up the plastic wrap from the closest edge, and gently mould the chocolate into a cylindrical, sausage-like log, rolling the plastic wrap over the log and twisting the ends like a candy wrapper to tighten the chocolate into a cylinder. Then, repeat this step for the rest of the chocolate mix.

Chill the logs in the refrigerator for 30 minutes. Then, take the logs out of the refrigerator and roll them on your work surface (with the plastic still on) to smooth out any bumps or flat surfaces. Then pop it back into the refrigerator to chill for at least 2 more hours to cool and harden completely.

When you’re ready to eat or serve, take the chocolate salami out of the refrigerator, remove the plastic wrapping, and roll it in icing sugar to get that healthy mouldy salami look!

With a sharp knife, slice the logs of salami into ½-inch thick coins. The slices keep well for up to 2 weeks in the refrigerator, or you could keep the logs whole too.