Start by gathering all your ingredients for the Chocolate Salami. Ensure the unsalted butter is at room temperature, which should take about 30 minutes.

Take your biscuit cookies and place them into a blender or food processor. Pulse them roughly to achieve a crumbly yet slightly chunky consistency.

Add the unsweetened cacao powder to the crushed biscuit mixture in the blender. Pulse for another 30 seconds until well combined.

Now, add the softened butter, dulce de leche, and condensed milk to the mixture. Blend on medium speed for about 1 minute until smooth.

Transfer the mixture to a large bowl and fold in the broken pecans using a spatula.

Place a large piece of plastic wrap or parchment paper on your work surface. Scoop the Chocolate Salami mixture onto the center and mold it into a log shape.

Refrigerate your wrapped Chocolate Salami for at least 4 hours to allow it to set firmly.

When ready to serve, remove the Chocolate Salami from the wrap and dust with powdered sugar for a lovely finish.