Blend the biscuits to powder in a blender, mix them with 1 packet butter on the stove until a sludge forms. Pour immediately into a cake form and press well to form a cake layer, leave to harden for about 30 min.
In the meantime, soak 1 packet gelatin in a little cold water or 4/5 cup (200 g) milk to swell, while stirring nonstop (to dissolve well). Divide up the liquid cream into 3 parts (2 cups (500 ml) each).
Transfer 1 part to a casserole, put on the stove to heat to near boiling point. Remove from the heat, add the crumbled milk chocolate and continue stirring nonstop with a wooden spoon until you're sure it's dissolve well, add the gelatin, stir until everything's dissolved and forms a nice, homogeneous chocolate mixture (3 min. is enough).
Immediately after, pour it over the biscuit layer that has now hardened. Here you'll need to pause for about 1 hour, for the chocolate layer to harden. Prepare the 2nd cake layer the same way but with the white chocolate.
Pour it carefully over the 1st layer and leave to harden about 30-60 min., then prepare the cream with the dark chocolate the same way.
Decorate as desired on top, I leave it as is. It's best to leave it for a bit for the final layer to cool, then leave in the fridge for at least a few hours, if possible overnight.