These days, I have toast (our homemade no knead bread) with chocolate for breakfast. I’ve only encontered this stuff in Denmark – thin wafers of chocolate meant for bread. Foreigners tend to scoff at this (”it falls off!”), but the secret is either lots of butter and fresh, white rolls, or like this, on toast. Because then the chocolate melts into the bread. Every morning I think I’ll have something less sugary, but I end up with this.