By William Lander, Shaun Searley and Daniel Morgenthau
We worked on this in the restaurant kitchen as a little petit four for our guests but it’s now most often seen in the shop as a sort of one-man pick and mix.
Line a 10 x 10cm square dish with cling film. In a heavy-based saucepan, heat the glucose, cream and sugar to 118°C.
Dice the butter and mix into the cream mixture. Heat to 118°C again, then remove from the heat and whisk in the chocolate. Tip into the lined dish and smooth the top. Leave to cool to room temperature, then cut into 16 cubes and dust in cocoa powder. Store in an airtight