Truffle Single Malt
1. Boil the cream with the honey. Add the boiled cream to the chopped chocolate.

2. When the ganache reaches a temperature of 35 – 40°C, add the butter and finish by adding the whisky while mixing well.

Grand Marnier Truffle
1. Boil the cream with the corn syrup; add the boiled cream to the chopped chocolate.

2. When the ganache reaches a temperature of 35 – 40°C, add the butter and then the Grand Marnier while mixing well and finish by adding the orange candy diced.

Raspberry Liqueur Truffle
1. Boil the raspberries with the corn syrup, add the boiled mix to the chopped chocolate.

2. When the ganache reaches a temperature of 35 – 40°C, add the butter and finish by adding the raspberry liqueur while mixing well.