Slowly melt the white and dark chocolate separately in two water baths together with 25g coconut fat each (do not let it boil and water must not splash into the chocolate!).
In the meantime, line a small loaf pan with cling film and mix the milk with the amaretto in a bowl.
Now initially drip a layer of dark chocolate into the loaf pan, dip the biscuits briefly in the amaretto milk and carefully layer them in the loaf pan. Cover again with the same chocolate and cover again with the dipped biscuits (the chocolate should not ooze out too much in this layer.)
Let the loaf pan set in the refrigerator for about 5 minutes. Now cover with the white chocolate -> dipped biscuits on top -> white chocolate -> dipped biscuits -> 5 minutes in the refrigerator -> dark chocolate and so on.
The last layer should be chocolate again.
If there is enough left of both chocolates, you can make a pretty pattern: e.g. spread white chocolate as the last layer on the cake. Put a strip of dark chocolate in the middle. Now dip into the dark chocolate with a toothpick and pull a strip into the white chocolate.
Put the cake in the fridge for at least an hour.
Note: You can also leave out the amaretto or add rum / espresso / etc. replace. But you shouldn`t skip dipping the biscuits, otherwise you won`t be able to cut the cake into slices!
-> The corners that may remain open should be covered with cut biscuits!
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