Break biscuits into tiny pieces without turning them into crumbs with hands (do not use a machine or pounder, or the crumbs will be too small to use)
Prepare nuts (chopping harder varieties into smaller pieces; slivered almonds and whole pistachios are fine; but whole almonds, hazelnuts and other need to be coarsely chopped) and toast each
Coarsely chop the chocolate, place into mixing bowl and grate 2 seconds on Turbo, or until fine; scrape down sides of bowl with spatula
Add butter to grated chocolate; melt for 4 minutes at 50°C on speed 1 until completely combined and melted
Cool for 10-15 minutes in mixing bowl (important)
Add chocolate mixture to dry ingredients in set aside bowl; mix well with a spatula in a large bowl
Lay two to three pieces of plastic wrap on the counter depending upon number of salami you are making and equally portion 1/3 to 1/2 of the mixture on each piece of plastic
Roll and form the mixture into salami shape using the plastic wrap as a guide
Use a bamboo sushi mat to mold the salami by wrapping it tightly around the rolled pliable chocolate log, and secure each with 3 elastic bands evenly spaced; refrigerate overnight, or until firm (at least 3 hours)
Prepare dusting ingredients
Dust salami with prepared ingredients using a plastic brush (ground nuts, biscuit crumbs, cocoa and icing sugar); use the plastic to shield your hands from the chocolate as the heat from your hands may melt the ridges in the mold when you are dusting your salami