Set a heatproof bowl containing the chopped chocolate above barely simmering water, keeping its base clear of the water, and stir occasionally before taking the melted chocolate off the saucepan. The chocolate should look fluid and smooth, without unmelted pieces.

Use your hands to break the cookies into irregular chunks and collect them in a separate bowl. A mixture of small pieces and larger pale fragments will give the slices their marbled appearance.

Work the softened butter and sieved powdered sugar together in a large bowl with a wooden spoon. The mixture should become creamy, with no visible butter lumps.

Beat the cocoa powder and Marsala, or the listed milk alternative, gradually into the butter mixture. The color should become evenly dark as the cocoa blends in.

Fold in the melted chocolate once it has cooled slightly, stirring until the binder has a consistent texture. It should look thick and glossy rather than hot and runny.

Distribute the broken cookies and chopped toasted almonds through the chocolate mixture with thorough folding. Every piece should have a chocolate coating, with no loose dry pockets at the bottom.

Lay out two separate lengths of plastic wrap, doubling each to strengthen it. Each sheet should have enough room around the mixture to enclose a log and seal its ends.

Portion the mixture equally onto the sheets, arrange each portion lengthwise, and use the wrap to compress it into a cylinder before twisting the ends closed. The logs should feel compact, with no obvious gaps beneath the wrapping.

Transfer both wrapped logs to a baking tray and begin refrigerating them. The tray supports the soft cylinders while the chocolate starts to firm.

Inspect the logs after 30 minutes, gently rounding any flattened areas and tightening the wrapped ends again. The mixture should still yield to light pressure, allowing you to smooth its shape.

Complete the 3-hour refrigeration period, or leave the wrapped logs chilled overnight. A fully set log should feel firm enough to cut without collapsing.

For longer keeping, place the wrapped logs in the freezer instead of continuing refrigerator storage. Keep the wrapping snug against the chocolate to protect its surface.

Unwrap the set logs when ready to serve and, if desired, sift a light coating of powdered sugar over them. The chilled surface should be firm and dry enough to hold the white coating.

Cut the logs into rounds and keep the remaining chocolate salami chilled. The slices should hold their shape, revealing pale cookie pieces and almonds.