19.5oz./550g Room temperature Butter
51oz/1450g Valrhona 40% Milk Chocolate
4 1/2/450g DEPAZ Amber Rhum
1/3 cup/100g Trimolin
3/4 cup/250g DEPAZ Cane Syrup
Melt milk chocolate in microwave.
Measure DEPAZ Rhum, trimolin and DEPAZ Cane Syrup in bowl, stir until trimolin is dissolved.
Temper milk chocolate.
Mix everything together.
Pipe with large pastry tubees on parchment paper, refrigerate.
Dip in tempred milk chocolate and roll in cocoa pwder-confectioner mixture.
Put in container, refrigerate for one hour, brush on most of cocoa powder.
Eat at room temperature.
Yield: 300 pieces