Build up the 3 layers of cake with 500 g of ganache in between, use the 250 g of ganache remaining on top of the cake. Freeze and cut to 15x10 cm. Keep it the refrigerator to thaw, then dip into the chocolate coating at 35°C.
Decorate with chocolate curls and stars, add some pieces of success biscuit.
On a granite table spread some tempered dark chocolate and scrape it with a tart ring to make the curls.
In between two guitar sheet spread some tempered dark chocolate and use a cookie cutter to cut the star.