Line a swiss roll tin with cling film.
Melt the butter and syrup in a large pan.
Add the cocoa and sultanas, mix well, then add the biscutes and mix again.
Press well into your prepared tin and leave to cool.
Slowly melt the cooking chocolate in a bowl over a pan of hot water then pour it over your cooled mixture and spread evenly, leave to cool.
Once the chocolate has set turn out of the tin and cut into squares.
Shake the tin side to side to get the chocolate to flatten out better once it‘s been spread.
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