Pour the hot liquid slowly onto the VALRHONA COCOA POWDER in a bowl and whisk vigorously until theres are no more lumps.
Melt the chocolate in a bowl.
Pour ⅓ of the liquid onto the melted GUANAJA 70% BAKING BAR. Mix so as to obtain a smooth, elastic and shiny texture. Then pour the rest of the liquid while making sure to preserve this texture, and strain into a pan.
Heat the chocolate mixture just to a boil, whipping vigorously to obtain a light and creamy forth.