1. Preheat oven to 65 °C (150 °F). Line a baking sheet with parchment paper. Set aside.
2. Place the three chocolate loaf on a work surface. Slice bread very thinly using a sharp tooth knife.
3. Place the thin slices on the baking sheet. Butter the bread very lightly and sprinkle on a bit of sugar and cinnamon.
4. Place in the oven and leave to dehydrate for 2 hours, turning the slices halfway through.
5. Remove from the oven. Let cool. Enjoy!

Chef’s secret

• Store in an airtight container.
• For a gourmet version, dip one end of the biscotti in dark, milk or white chocolate.
• You can also make this recipe using a dehydrator.