INGREDIENTS 
‍600 g caster (superfine) sugar 
210 g glucose 
120 g water 
7 g vanilla paste
480 g unsalted butter 
82 g honey 
720 g fresh cream 35% fat 
60 g Dark or Milk Chocolate
8 g salt 
2 g bicarbonate (baking) soda
5-10 g Flavored Liquor (Optional)

METHOD
‍Boil the cream to 70-80°C with the honey, glucose and inverted sugar. Chop the 70% chocolate finely. Pour the cream over the chocolate on 3-4 time and mix whisk in between with a whisk until a homogeneous mixture. Once the emulsion is done, add the butter at 36°C and smooth in the blender. Pour the ganache into a large ball, let it set overnight or till harden a bit between 14-20°C. Touch the ganache if its fit to roll by hand, then start the operation, roll it and place the centers at 14-20°C for 24 to 48 hours till become hard like a rock and then start enrobing it with dark chocolate of 54% or higher.

NOTE
The more you let the center set the smoother it becomes with strong flavors. If you boil the cream over 88°C it will burn the chocolate.

WARNING
‍Do not touch caramel when it's hot - burns
Do not use extracts - affect taste quality
Must be set at room temperature to cool up  before place it in the fridge -  bloom the sugar inside, affect texture.