• First, break the biscuits with your hands and leave them aside. This is a step that can be easily accomplished by the little ones;
  
• Then, place the dark chocolate pieces into the mixing bowl of the Thermomix and chop it finely using 10 SEC – SPEED 8. If you don’t use a Thermomix or a food chopper, simply grate the chocolate using a vegetable grater. Or, you can even chop it finely using a knife.
  
• Now, add the milk, the sugar and the butter over the chocolate and COOK 5 MIN – 100oC (212o F) – SPEED 3, to get a fine chocolate cream. If you don’t use the Thermomix, simply place the milk, the sugar, the butter and the chocolate into a saucepan and boil them for 5 minutes, stirring from time to time.
  
• Now, it’s time to add the rest of the ingredients (raisins, cranberries, vanilla extract, carob powder) and incorporate them gently into the cream for 1 MIN – SPEED 1,5 COUNTERCLOCKWISE or by using a spatula;
  
• Now, let’s return to the pieces of biscuits and pour the composition made earlier over them;
  
• Gently incorporate the biscuits into the chocolate cream with a spatula;
  
• Now, pour the composition into a plastic foil and wrap it;
  

TIP: I prefer to use a roll-shaped ceramic dish because it helps me pour the composition into the plastic foil easier.

• Seal the edges of the foil and make sure you release all the air inside the log;
  
• Place the Chocolate Biscuit Log into the fridge overnight;
  
• The next day, enjoy this amazing fine and delicious Chocolate Roll.