450g 36% Cream
10g Invert Sugar
500g Guittard Single Origin Peru 65%
Boil cream with glucose and invert sugar, pour over chocolate.
At 35˚C add soft butter. Immersion blend. Cast into a frame
1cm x 30cm x 30cm. Allow ganache to crystallize overnight.
Cut into 25mm x 25mm squares and enrobe in Guittard Lever
Du Soleil 61%.