Inspiring Recipes: Moulded pralines

1st layer:
Dark chocolate Callebaut Grenade – 550 g
Cream – 500 g
Butter – 190 g
Honey – 100 g
Strawberry liquer – 60 g
Preparation: 
Warm the cream , add sliced chocolate and mix. 
Add butter, honey. 

2nd layer:
Strawberry – 100 g
Sugar – 30 g
Glucose syrop – 20 g
Chili paper – 0,02 g
Preparation:
Mix all ingredients and boil until jam density, add Chili