Mix the egg yolks with sugar until cream swells. Melt the butter in double boiler and add it to the egg mixture, mix the cocoa with curaçao, melting it to perfection. Break the Osvego Mini down in little pieces and stir them to cream. Stir well the mixture obtained and pour it all over on a sheet of oven paper and roll it firmly creating a cylindered shape with. Then warp the chocolate salami firmly pressed in a tinfoil and put it inside the refrigerator until it will harden (at least 2 or 3 hours); then remove the wrap and … slice!