Coffee Infused Chocolate Ganache Tower

Melt the chocolate on a bain marie aka double boiler. Whip the cream to soft peaks and refrigerate for about 10 minutes. Whisk together the egg yolk and the sugar for 2 minutes. Bring the honey and Sabroso to a boil.

While whisking the eggs continually, slowly add the sabroso. Continue to whisk until cooled. Whisk the eggs into the chocolate. Quickly whisk in the whipped cream. Pour the ganache into a mold (I took a pepsi can, cut the top off and cleaned it out; this way I can just cut the can down the side and remove it when set). Prop in your fridge at a slight angle and let it set for an hour.

The White Chocolate Half: Ingredients: 1/4 packet Gelatin 2 tbsp Frangelico 3 oz White Chocolate 1 Egg White 2 tbsp Simple Syrup (equal parts of Sugar boiled and dissolved in water, cooled) 1/2 cup Heavy Cream Bloom the gelatin in the Frangelico. Heat until gelatin is dissolved. Whip the cream into very soft peaks. Using a bain marie, whisk the egg white until foamy and add the simple syrup. Continue whisking until it reaches 140F. Remove from heat and whisk into stiff peaks. (since I have large bowls, I actually used 2 eggs and 1/4 cup of syrup, the only used half of it. It was easier doing it this way, rather than trying to whisk an egg white spread across 6 inches) Fold in the whipped cream.

Melt the chocolate in a bain marie and add the gelatin.

Add a bit of the meringue to temper the chocolate and quickly whisk in the rest. Pour on top of the set dark chocolate. Stand upright and refrigerate for 2 to 3 hours or until set.

Finishing Touches: Ingredients: 1/2 cup Heavy Cream 1/8 cup Sugar 6 oz Semi-Sweet Chocolate 4-5 drops Sabroso 3 oz White Chocolate Yellow Food Coloring Red Food Coloring Whisk together the cream and sugar until stiff peaks form to create whipped cream. Trace a pattern for a butterfly's wing on wax paper. Melt the dark chocolate in a bain marie and add the drops of Sabroso. Place in a pastry bag with a pinhole-tip and pipe 2 wings following the pattern. Let cool.

Melt the white chocolate and mix in a few drops of yellow food coloring. Pipe in a few cells on the wings with the yellow. Add a few drops of red to the remaining yellow chocolate. Pipe in a few cells with the orange. Let cool.

Take a piece of cardboard and bend it to create a "V." Place the wings on either side of the vertex of the "V." Pipe the body between the wings and let cool.

Place the tower on the plate and top with a dollop of whipped cream and add the butterfly.

Finished