Grind the crispbread very finely in a blender or with a rolling pin in a freezer bag. Melt the chocolate.
Pour the crispbread flour into the liquid chocolate and mix in. A relatively solid mass should be created.
Shape the finished mass into small balls, depending on its firmness, or use a piping bag to squirt small heaps onto a tin. Then let it solidify in the refrigerator.
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