Method

1. Prepare the dry ingredients
   Place the walnuts and biscuits in a food processor and pulse until finely crushed but not powdered. A few small crumbs give good texture. Transfer to a large mixing bowl.

2. Add the butter mixture
   Melt the butter gently in a small saucepan, then remove it from the heat.
   Add the melted butter, condensed milk and vanilla extract (if using) to the bowl with the crushed biscuits and walnuts.

3. Add the turron & cocoa powder
   Crumble the turron into small pieces and add it to the mixture. Add the cocoa powder. Mix well with a spoon or your hands until everything is evenly combined and a soft, sticky dough forms.

4. Shape and chill
   Lay out a sheet of cling film on your work surface. Place the mixture in the centre and shape it into a log, similar to a chocolate salami.
   Wrap tightly in the cling film and refrigerate for at least 2 hours, or freeze for about 1 hour, until firm enough to slice.

5. Slice the log
   Once well chilled, unwrap the log and slice it into rounds approximately 1 cm thick.

6. Melt the chocolate
   Place the chopped milk chocolate in a heatproof bowl set over a saucepan of gently simmering water (a bain-marie).
   Stir until melted and smooth. Remove from the heat.

7. Coat the chocolates 
   Using a fork, dip each slice into the melted chocolate, ensuring it is fully coated. Place the coated pieces onto a tray lined with baking parchment.

8. Set and serve
   Allow the chocolate to set at room temperature or speed it up by placing the tray in the fridge.
   Once the coating is firm, the chocolates are ready to enjoy.