Weigh the chocolate and butter in a saucepan and melt them together over a very low heat. When everything is almost melted, keep stirring until you have an even mixture.

Take the pot off the heat and then mix in the Tagatesse and then also the egg. Make sure you add the egg at a time when the mixture is no longer too hot because otherwise you risk lumps.

Break the Petit Beurre biscuits into pieces and stir them into the chocolate mixture.

Prepare a piece of foil (about 35 cm long) and spoon the mixture onto it. Fold one side of the foil over the mixture and roll up further. Finally, twist the ends of the foil tightly so that the roll is stretched and you get a solid whole. Exactly how long and thick you make the salami is up to you.

Let the chocolate salami stiffen in the fridge for 1.5 to 2 hours. Then remove the foil and finally roll the salami through the Tagatesse. Attack away!