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Ingredients:
 The Dark Chocolate Half:
Ingredients:
3 ounces Semi-Sweet Chocolate
1/4 cup Heavy Cream
1/4 cup Sabroso (or other coffee-flavor liqueur)
1 Egg Yolk
1/4 oz Sugar
1 tbsp Honey
Melt the chocolate on a bain marie aka double boiler.
Whip the cream to soft peaks and refrigerate for about 10 minutes.
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Step 1:
 Whisk together the egg yolk and the sugar for 2 minutes. Bring the honey and Sabroso to a boil.
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Step 2:
 While whisking the eggs continually, slowly add the sabroso. Continue to whisk until cooled. Whisk the eggs into the chocolate. Quickly whisk in the whipped cream.
Pour the ganache into a mold (I took a pepsi can, cut the top off and cleaned it out; this way I can just cut the can down the side and remove it when set). Prop in your fridge at a slight angle and let it set for an hour.
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Step 3:
 The White Chocolate Half:
Ingredients:
1/4 packet Gelatin
2 tbsp Frangelico
3 oz White Chocolate
1 Egg White
2 tbsp Simple Syrup (equal parts of Sugar boiled and dissolved in water, cooled)
1/2 cup Heavy Cream
Bloom the gelatin in the Frangelico. Heat until gelatin is dissolved.
Whip the cream into very soft peaks.
Using a bain marie, whisk the egg white until foamy and add the simple syrup. Continue whisking until it reaches 140F. Remove from heat and whisk into stiff peaks. (since I have large bowls, I actually used 2 eggs and 1/4 cup of syrup, the only used half of it. It was easier doing it this way, rather than trying to whisk an egg white spread across 6 inches) Fold in the whipped cream.
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Step 4:
 Melt the chocolate in a bain marie and add the gelatin.
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Step 5:
 Add a bit of the meringue to temper the chocolate and quickly whisk in the rest.
Pour on top of the set dark chocolate. Stand upright and refrigerate for 2 to 3 hours or until set.
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Step 6:
 Finishing Touches:
Ingredients:
1/2 cup Heavy Cream
1/8 cup Sugar
6 oz Semi-Sweet Chocolate
4-5 drops Sabroso
3 oz White Chocolate
Yellow Food Coloring
Red Food Coloring
Whisk together the cream and sugar until stiff peaks form to create whipped cream.
Trace a pattern for a butterfly's wing on wax paper. Melt the dark chocolate in a bain marie and add the drops of Sabroso. Place in a pastry bag with a pinhole-tip and pipe 2 wings following the pattern. Let cool.
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Step 7:
 Melt the white chocolate and mix in a few drops of yellow food coloring. Pipe in a few cells on the wings with the yellow. Add a few drops of red to the remaining yellow chocolate.
Pipe in a few cells with the orange. Let cool.
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Step 8:
 Take a piece of cardboard and bend it to create a "V." Place the wings on either side of the vertex of the "V." Pipe the body between the wings and let cool.
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Step 9:
 Place the tower on the plate and top with a dollop of whipped cream and add the butterfly.
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Step 10:
 Finished.
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