Yields: Two trays (16cm x 20,5 cm x 3 cm) Ingredients 1 kg sugar. 350 g glucose. 420 g cream. 500 g white or dark chocolate (couverture or the best chocolate money can buy), chopped finely. 82,5 g butter. Method 1. Boil the sugar, glucose and cream together until 121˚C. 2. Add chocolate to the mixture and stir in the butter. 4. Pour this into greaseproof lined trays. 5. Set at room temperature for a few hours and cover with plastic. Cut into desired shapes when cooled.