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1. Shell desired mold with tempered Henna Milk Chocolate 41%.
2. Add glucose syrup and cream to a pot (2 to 4 qt). Cook mixture on high temp (while stirring slowly) until cream begins to boil. Reduce to a simmer, approximately 85°C (185°F).
3. Remove from burner and let stand for 1 minute.
4. Add Henna Milk Chocolate to a food processor and pour warm mixture of glucose and cream over the chocolate. Blend to create a good emulsification.
5. When temperature cools to 29°C (85°F), pipe ganache into molds.
6. Allow to set up, then back fill molds with Henna Milk Chocolate 41%.
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