Water	330 g	24.5 %
Dark chocolate TANNEA 62%	680 g	50.5 %
Grape seed oil	145 g	10.7 %
Sorbitol powder	65 g	4.8 %
Invert sugar	60 g	4.4 %
Glucose syrup DE60	65 g	4.8 %
Total	1345g	100%

Heat the mineral water and sugars to 65°C. Pour over the couverture, emulsify and add the oil in a stream. Let crystallize. Carve out with the guitar and coat.