Steps

1. Cut 2 slices of bread (8-slice thickness) into bite-sized cubes.
   🕒 01:14
2. Arrange the cut bread in a heatproof dish, making sure they don't overlap.
   🕒 01:47
3. Microwave uncovered until the bread is dry and crisp.
   🕒 02:00
4. After microwaving, mix the bread, flip them, and reheat to ensure even crisping. (This is the key!) This process removes moisture from the bread, resulting in a perfectly crisp texture.
   🕒 02:15
5. After microwaving, taste-test the bread to ensure it's crispy. Repeat the microwaving process until crispy.
   🕒 03:00
6. Place 30g of milk chocolate and 30g of white chocolate into separate bags, break them into pieces, and put them into separate heatproof bowls.
   🕒 03:23
7. Microwave the milk chocolate until melted.
   🕒 04:14
8. Add a pinch of salt to the melted milk chocolate and mix well.
   🕒 04:23
9. Add half of the dried bread to the milk chocolate mixture and mix until evenly coated.
   🕒 04:39
10. Microwave the white chocolate until melted.
    🕒 05:03
11. Mix the melted white chocolate well.
    🕒 05:07
12. Add the remaining bread to the white chocolate and mix until evenly coated.
    🕒 05:13
13. Spread the milk chocolate rusks and white chocolate rusks onto separate pieces of parchment paper, arranging them without overlap.
    🕒 05:30
14. Chill in the refrigerator until set.
    🕒 06:02
15. Arrange the set rusks on a plate.
    🕒 06:25