At the beginning, roughly chop the couverture and melt it together with the coconut oil. Then stir in the cream and vanilla sugar with a whisk.
Line a loaf pan with baking paper. Danger! Work very carefully - everything must be covered. Layer the chocolate mass and biscuits alternately in the mold, starting and ending with the chocolate mass.
Place in the refrigerator for at least 3 hours. Loosen from the mold and remove the paper.
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