Milk chocolate, melted, tempered, for precoating and dipping
Combine the crème fraîche and glucose syrup in a stainless-steel bowl. Place the mixture over a hot water bath and warm it to 40°C/105°F.
Pour the warm cream mixture over the tempered milk chocolate. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
Pour the ganache immediately into a frame 12 × 12 × ½in set on a heavy plastic sheet. Place plastic wrap directly on the surface of the ganache. Allow to crystallize overnight at room temperature.
Remove the frame from the ganache and peel the plastic sheet from the slab.
Precoat one side of the slab with the tempered milk chocolate.
Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
Using a 3-prong dipping fork, dip the centers in the tempered milk chocolate. Before the chocolate sets, use a double diagonal fork to mark each piece.