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Moderate the chocolate couverture.
Cover a pastry sheet with plastic wrap.
Pour the melted coating on the plastic wrap.
Spread it over the whole surface of the sheet...
...using a rubber spatula.
Cover the coating with a second layer of plastic wrap.
Make it stick with your hands to remove any air bubbles.
Leave to harden in the fridge.
Remove the first plastic film.
It is possible to cut the chocolate into pieces using a knife or just your fingers.
Stick the pieces of chocolate around the outside of the cake.