Preparation info

  • Yield:

    180 Pieces

    • Difficulty


Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 260


  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Remove from the heat, add the honey and whiskey, and allow the mixture to cool to 40°C/105°F.
  3. Stir the butter into the tempered milk chocolate, taking care that no lumps remain.
  4. Pour the cooled cream mixture over the milk chocolate mixture. Using a paddle, stir the mixture i