To make a layered chocolate

1 Brush a non-stick baking mat with Chocolate Cocoa Butter Solution.

2 Make your chosen layer (see Feuillantine or Pistachio Marzipan) and spread it into the prepared baking mat. Smooth out the surface and trim the edges if necessary so that it sits neatly within the mat.

3 Make a half quantity of the Basic Ganache and pour it over the layer. Level out the surface and leave to set overnight in a cool, dry area.