INGREDIENTS 
Heavy cream: 150g
Glucose: 20g
Blueberry puree: 150g
Butter: 20g
Milk chocolate: 550g
Dark chocolate: 100g
Whiskey: 25g

PREPARATION 

• Pour a thin layer of tempered dark chocolate on a guitar sheet or parchment paper. 
• Immediately place a frame on top of the liquid chocolate. Let set.

DIRECTIONS 

• Bring the cream, glucose, blueberry puree and butter to a boil. 
• Allow to cool to a temperature of approximately 95°F. 
• Add the tempered milk and dark chocolates and mix. To emulsify the mixture properly, it is best to use a hand blender. 
• Immediately pour the ganache into the frame. 
• Allow to cool for approximately 30 minutes. 
• Use a guitar cutter to cut into desired dimensions. 
• Bring the centers to room temperature before enrobing in dark chocolate.