Infuse the flavour into the cream by heating the cream to a boil: add the flavourings

Steep for 30 minutes; strain

Remeasure cream and top up to ensure there is one full cup

Melt the chocolate in a bain marie until it reaches 45C and set aside

Bring cream and invert sugar to a boil in a heavy sauce pan

Pour 1/4 of the hot cream over the melted chocolate and stir until the ganache breaks (It should look ugly, like it has seized!)

Use an immersion blender to help you achieve a better result.

Repeat this process three more times until all of the cream has been added; after the last addition of cream the ganache should appear beautifully emulsified (like a thick glossy pudding)

When the ganache reaches 38C add the butter and use an immersion blender to mix the ganache (ensure that the blade remains under the ganache to minimize the amount of air incorporated into the ganache)

Once the ganache reaches 29C; place into a piping bag and pipe into a well tempered chocolate shell