For the glaze:
100g of milk chocolate
20ml (1 1/2 tbsp) of vegetable oil
50g of ground peanuts

METHOD
1. In a saucepan add the condensed milk, dark chocolate, and butter and cook at low heat until it thickens. Add the roasted peanuts and cook until is well combined.
2. Transfer the mixture to the parchment paper and shape it with a spatula to obtain the chocolate salame. Wrap it into the parchment paper and transfer it to the fridge for at least 5 hours.
3. In a saucepan add the milk chocolate and let it melt. Add the vegetable oil and ground peanuts and mix them all together.
4. After time has elapsed unwrap the chocolate salame from the parchment paper and transfer it to the wire rack and pour the chocolate to cover all sides of the salame. Let it rest to firm the chocolate layer.
5. After the chocolate layer is firm cut it into slices and serve.