Milk ½ cup
Dark chocolate (optional) 100 g (melted)
Vanilla essence 1 tsp
Chopped nuts (walnuts or almonds) ½ cup
Desiccated coconut 1 cup (for coating)
🕰️ History
The Chocolate Biscuit Roll (also known as Salame de Chocolate, Keksa Torta, or Cold Biscuit Log) has European origins, particularly from Portugal, Italy, and Eastern Europe. It gained popularity in the mid-20th century when housewives and bakers created quick, no-bake desserts using pantry staples like biscuits, cocoa, and butter.
The recipe later spread across the Middle East, North Africa, and Asia, where it became a popular homemade treat — especially during Eid, Christmas, and other family gatherings.
🥄 Instructions
Step 1: Prepare the BiscuitsBreak the biscuits into small chunks (not crumbs).
Place them in a large mixing bowl.
Step 2: Make the Chocolate Syrup
In a saucepan, melt butter over low heat.
Add sugar, milk, and cocoa powder. Stir constantly until smooth and thick.
Optionally, add melted dark chocolate for extra richness.
Remove from heat and mix in the vanilla essence.
Step 3: Combine Mixture
Pour the chocolate syrup over the crushed biscuits.
Add chopped nuts and mix gently until all pieces are evenly coated.
