Heat the cream with glucose to 75/80°C (167/176°F), pour half of it over the bean chocolate.
Mix using a Maryse, add the rest of the cream and mix to perfect the emulsion.
When the temperature of the ganache is between 35/40°C (95/104°F), add the tempered butter (approx. 18°C) (around 64,5°F), dice and mix again.
Pour the ganache at a temperature of 34/36°C (93,2/96,8°F) in a frame previously glued onto a cover sheet of guitar.
Leave to crystallize for 24 to 36 hours at 16/18°C (60,8/64,5°F) and 60% humidity.
Trim, cut strips of 11 x 1.5 cm. Finish Crystallization.