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You may assume in any case that bars found at such places are never made from the bean. There are only a handful of chocolate makers in France. And Valrhona like Callebaut offers hundreds of couverture recipes and blends for these professional audiences.
Same goes for Pierre Hermé, though his store assistant was very open and even proud on their use of Valrhona (http://www.choqoa.com/blog/2009/08/pierre-herme-porcelana-and-valrhona/)

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