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For the chocolate salami, put the biscuits and pretzels in a food processor and blitz to coarse crumbs or put in a bag, seal, then crush using a rolling pin.
Put the chocolate, butter, syrup and a small pinch of salt in a heatproof bowl, and melt in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir in the biscuit and pretzel crumbs.
Spread the mixture onto a sheet of baking parchment, then roll into a log around 6cm in diameter, using the parchment to help, then twist the ends of the parchment around the log to hold the shape. Tuck the ends underneath. Chill for at least 3 hrs or overnight until set.
Remove the log from the parchment and dust with icing sugar, removing any excess with a pastry brush. Dip a sharp knife into a mug of boiling water and wipe dry. Slice the salami into 2cm-thick pieces.
For the jazzies, melt the white chocolate as described in step 2, then line a large baking sheet with baking parchment and spoon on small, round blobs of it – around 40. Sprinkle with the hundreds and thousands and chill for at least 30 mins.
Unwrap the chocolate coins. Use a small paint brush to coat them with lustre, if you like, or leave them as they are.
To assemble, arrange the chocolate salami, jazzies, coins and the rest of the ingredients into a circular wreath shape on a round serving platter.