1. Turn the oven on. Preheat the oven to 310ºF.
2. Prep the baking tray. Cover a baking tray with nonstick foil or parchment paper. Set aside.
3. Slice the bread. Slice the baguette into 1 cm-thick slices, for a total of 30 to 40 slices.
4. Melt the chocolate. Break the white chocolate into small pieces using a knife and transfer the chocolate to a glass bowl. Add half of the milk (90ml) and microwave on high for 30 seconds. Stir and microwave again for 10 seconds. Stir and microwave for an additional 10 seconds if needed. Keep repeating this step until the chocolate has fully melted and combined with the milk. Do the same for the dark chocolate, using a different glass bowl.
5. Dip the bread. Dip 10 slices of bread, one by one, in the melted white chocolate. Let it soak until both sides are coated, but do not leave it for too long as it will get soggy. Do the same for the dark chocolate.
6. Bake the rusk. Place each slice of chocolate bread on the parchment paper and bake in the oven for 13 minutes. Take the bread out of the oven and flip it. Bake for an additional 13 minutes.
7. Let the rusk cool to room temperature. Take the slices out of the oven and transfer them to a cooling rack. Once the rusk reaches room temperature, check the center – if it’s wet or moist, bake it for an additional 3 to 5 minutes on each side until it’s completely dry and crunchy.
8. Decorate and enjoy. When the biscuits are completely dry, have fun decorating them and making them look festive!

Fresh Baguette. For a fresh baguette, I recommend baking the slices first before dipping them in chocolate and baking them again.

• Preheat the oven to 240ºF and bake the slices for about 7 minutes on each side (total of 15 minutes).
• Take the sliced bread out of the oven and let them cool to room temperature. Follow the recipe steps from here.