Use the sugar to make a dry caramel, then deglaze it with the cream and hot glucose.
Let the temperature fall to 165-180°F (75 80°C), then gradually pour the mixture onto the chocolate and use a spatula to create an emulsion. Immediately mix using an electric mixer to make a perfect emulsion.
At 105°F (40°C), add the liquid butter and mix in the electric mixer again.
Leave to stiffen in the refrigerator.

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