Preparation: - Boil the cream with butter, liquid sorbitol and vanilla pod. Let it cool to 90°C - Strain and pour onto the chocolate - Emulsify with a hand blender - Put the ganache into the acrylic frame then let it rest overnight in a cold room, or in a freezer for 20-30 minutes - Spread one side of the ganache with tempered chocolate, then cut the ganache into 2.5 x 2 cm pieces - Dust with cocoa powder
