Decorated Chocolate Rusks

Decorated Chocolate Rusks

This is a foolproof recipe. You can melt chocolate by using residual heat in the oven. Cheap, quick and delicious rusks using chocolate bars. They're good for gifts too.

Ingredients: As many as you like

Bread (French baguette is recommended)
desired amount
Butter (unsalted butter is recommended)
desired amount
Chocolate bars (white, milk, dark or any other chocolate you like)
desired amount


1. Cut a baguette into 7 - 8 mm slices. If you are using a big loaf, adjust the size.
2. Thinly spread butter which was brought to room temperature (or warmed in microwave) on one side of each slice, using a butter knife.
3. Place the rusks on a baking tray lined with parchment paper. The side coated with butter should be up. Bake for 20 minutes in a preheated oven at 150℃
4. While baking, cut chocolate bars into pieces. I recommend using a knife,but you can also break it with your hands.
5. Once the rusks are baked, turn them over and place chocolate pieces on top. You can decide the amount, but it's best to put a mound of chocolate pieces.
6. Once all rusks are covered with chocolate, put them back in the oven. You don't have to turn on the oven. 5 - 10 minutes in the oven makes chocolate melt using the residual heat.
7. When the chocolate melts, take out the baking tray and smooth out the surface of the chocolate using a butter knife.
8. Place them on a cake rack and let the chocolate harden in a cool place. If your room temperature is warm, then put them in the refrigerator.
9. Once the chocolate is hard, it's done! You can bake many of them and wrap them in a bag showing the black and white side to look like the Othello game. Kids will love them too!
10. You can also make a marble pattern by mixing white and dark chocolate evenly.
11. *For your reference, you can make about 40 - 50 rusks with one baguette and it takes 50 g of butter. With one chocolate bar you can make about 10 rusks.
12. *You can use unsalted butter, but its saltiness overpowers the rich chocolate taste and makes it a bit heavy.
13. *You can also bake them without butter, but they will turn out more like bread + chocolate instead of rusks.

Story Behind this Recipe

I spread chocolate on rusks, but it takes time and effort to melt chocolate so I came up with an idea to melt it with residual heat in the oven.