Break chocolate into cubes and place in bowl. Add butter, milk, and salt, and melt in microwave or double boiler until completely melted and mixture is smooth.

Add almonds and biscuits and mix until well blended.

Refrigerate 20–25 minutes until a bit firmer.

Divide mixture in two and wrap each half in plastic wrap or Gefen Parchment Paper, forming a tight, salami-shaped roll. Refrigerate rolls for two to three hours.

Cut into slices of desired thickness before serving.