Milk chocolate crackers

Chop approximately two or three rows of chocolate (you can use this chocolate or any other well processed dark chocolate if you prefer) and melt it in a bain-marie or in the microwave in small intervals.

While it melts, cut with a serrated knife the fiber and sesame bread into the pieces you want. I do it in four parts. The bread breaks easily and you have to do it carefully.

Dip the bread in the melted chocolate with the help of a spoon or other kitchen utensil.

Let the cookies rest on a plate or in aluminum foil in the refrigerator for at least half an hour.