Melt the QimiQ Whip, add glucose, invert sugar, cream and sorbitol and stir well, temp. approx. 34 degrees.
Melt the QimiQ Whip, add glucose, invert sugar, cream and sorbitol and stir well, temp. approx. 34 degrees.
Slowly add the dark chocolate and melt as well.
Finally add the butter and alcohol and mix well.
Mix briefly with the hand blender and cool.