Chocolate

Chop the chocolate into small pieces and put them in a saucepan.

Hang the saucepan in a slightly larger pan with almost boiling water and let the chocolate melt (au bain-marie).

Remove the saucepan with chocolate from the water and add the cold butter. Stir until the butter is dissolved.

Chop the nuts of the elite oat coarse and add this together with the raisins to the chocolate mixture.

Crumble the biscuits coarsely and add. Mix everything well and put in the refrigerator for 1 hour.

Remove it from the refrigerator and scrape it lengthwise on a piece of cling film, seal well and carefully roll a 5 cm thick roll.

Put again in the fridge for 3 hours.

Take the roll through the icing sugar just before serving and cut into thin slices.