Preparation

1. In a medium saucepan with a thick bottom, bring the milk to a boil. Lower the flame and slowly whisk in the salt and semolina flour. When the porridge begins to thicken, replace the whisk with a wooden spoon and continue mixing for another minute or so. If you want a more liquid texture, add more milk. Turn off the fire and keep warm.

2. In a small saucepan over a medium-strong flame, bring the sugar and water to a boil. Lower the flame and continue whisking occasionally until you get a golden-brown caramel — about 8 minutes. While stirring carefully add the cream, to stop the caramel cooking. Continue whisking until a smooth and rich caramel forms, cook for another minute and then remove from heat and cool for 2-3 minutes.

3. Before serving, divide the semolina porridge into 4 serving bowls. For each bowl pour a tablespoon of cold bread, place over a block of chocolate and let it melt.