Amazônia

Boil together cream and glucose, and pour over chocolate.
Add butter and mix well.
Fill shells with ganache and store in refrigerator for 30 minutes.

Pre-crystallise red chocolate and spread it between two guitar sheets. Cut with a round cutter and store in refrigerator.
Coat truffle in pre-crystallised Cacao Barry® Or Noir™ chocolate Amazonia and cocoa powder.
Mould mushroom base with tempered Cacao Barry® Or Noir™ chocolate Amazoniaon top of baking paper.
Unmould red chocolate discs and decorate with pre-crystallised Cacao Barry® white chocolate Zéphyr™ 34% cocoa.
Arrange mushroom on top of truffle.