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Coat a sheet of parchment paper with a thin layer of melted white chocolate.
Using a comb, carefully groove the white chocolate by using a wavy movement.
Place in the fridge.
Moderate the chocolate couverture.
Pour the dark chocolate on the moderated white chocolate.
Leave to harden in the fridge.
Remove from the mold. This chocolate can be broken in pieces and used for decorate desserts, cakes, individual dessert plates...