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An original École Valrhona recipe
Make all three ganaches, leave them to set, then cut out differently sized strips using a pastry cutter.
Using your pre-set dark couverture chocolate, make a 4mm-thick frame, then cut out 15 x 7cm rectangles. Leave these to set between 2 trays so that they do not warp.
Use some pre-set couverture chocolate to stick your ganache strips on their side in a random arrangement, but make sure they point in the same direction as the bar (see photo).
Spray the bars with a dark spray mix.
Leave to harden.
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