Strawberry-mint confection
Cut the bread into small dices, leaving no crust on them.
Melt carefully dark chocolate and cocoa butter in a double boiler, which is placed over boiling water.
Add some chopped mint leaves and finely grated strawberries.
Let the bread dices dry in the oven, over mild heat, until they are fully dry. Combine chocolate with bread-dices until an even mixture.
Use a spoon to lift suitable chunks on wax paper and garnish with grated & dried strawberries and fresh mint.

Crusting
Crumb slices of Malax Loaf in a blender.
Melt carefully dark chocolate and cocoa butter in a double boiler, which is placed over boiling water.

Chocolate Mousse
Use a knife to chop milk chocolate into small crumbs.
Bring cream to a boil and pour over milk chocolate crumbs. Mix until smooth and even. Chill in a refrigerator. Beat fluffy in a mixer.

Confection
Take small chunks with a hot spoon and drop them carefully, one by one, into the melted chocolate.
Lift the chunk immediately and roll in bread crumbs.
Place the clunks on wax paper and chill.
Keep the confections in a refrigerator until serving.

Ice-cream confection
Spread ice-cream between two slices of bread.
Keep overnight in a freezer.
Melt carefully dark chocolate and cocoa butter in a double boiler, which is placed over boiling water.
Trim the crust off these ”sandwiches” and cut in three.
Dip the pieces in melted chocolate and sprinkle with smoke salt.
Deep-freeze again at once.
Make sure that the bread does not melt at any time.
Keep the confections in a freezer and take them out immediately before serving.