Heat the cream, glucose and glycerine. Combine with the AZÉLIA chocolate, cream, and chestnut paste to form an emulsion. Add the whisky. Set aside.
Heat the cream and glucose to 140-150°F (60- 65°C). Combine half with the chocolate and partially melted COCOA BUTTER. Mix well with a spatula then add the rest of the cream mixture and the glycerine, and mix using an immersion blender to form a perfect emulsion. At 90-95°F (32-34°C), pour the ganache into a frame, which you have attached to a sheet of confectionery dipping paper covered with a fine layer of couverture. Leave to set for 24 to 36 hours at 60-65°F (16-18°C) and a 60% relative humidity level. Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape. Allow it to set completely if necessary, then coat.
The iced ganache can be used for a frozen dessert or other frozen product.