Temper the Belcolade Noir Collection Grenada 67 and pour into the moulds. Let them crystallize.
Ganache Grenada Noir:
Heat up the fresh cream with the invert sugar untill 85°C. Pour the cream onto the chocolates. Mix by using a hand mixer. When the ganache reaches 35-38°C add the butter in small pieces and mix again. Carefully add the whiskey and mix once again. At 32°C pipe the Grenada noir ganache into the moulds. Fill them half. Let them set at 18°C.
Boil the coconut puree and the roasted coconut together. Add the invert sugar and the sorbitol crystals. Heat up to 85°C. Pour onto the chocolate and the cocoa butter. Mix by using a hand mixer. When the ganache reaches 35-38°C add the butter in small pieces and mix again. Add carefully the Malibu to the mixture and mix once again. At 28°C pipe the ganache on top of the ganache Grenada noir. Let it crystallize 12hours at 18°C.
Close the chocolates with tempered Belcolade Blanc Intense. De-mold the chocolates. Place them shortly in the freezer and spray the surface with a mixture of Belcolade Noir Selection and Belcolade PPP Cocoa butter. Let them dry one hour in a fridge at 18°C before serving.