Pane carasau is a traditional Sardinian flat bread, unmistakable for its thin, crispy sheets. It's also known as "paper music" (sheet music) due to its noise and crunchy when you are eating. Here in a greedy version.
Cut the carasau bread roughly and put it in a baking tray. Toast in oven for 2-3 minutes at 180 °. Take out from the oven and let it cool.
Melt chocolate in a bain-marie. With the aid of a sponge, tap every piece of carrasau bread, then place it on a sheet of baking paper to dry.
Just dry, place on a serving tray and serve, accompanied by a bowl in which the melted chocolate will be poured, for those who want a gentle addition.