Infuse in advance the mushroom in the cream 25 minutes maximum. Once infused confirm you still have 306 grams liquid.
Heat up the cream with invert sugar and sorbitol until 356°F. Pour the liquid onto the chocolate and the Belcolade Cocoa Butter. Mix and make smooth with the hand mixer.
When this preparation reaches a temperature between 97°F, add the butter and mix until you obtain a smooth and homogeneous ganache. Deposit at 82°F and let it crystallize at 64°F during 12 hours with an average humidity below 60%.
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