Melt the chocolate on a bain marie aka double boiler. Whip the cream to soft peaks and refrigerate for about 10 minutes. Whisk together the egg yolk and the sugar for 2 minutes. Bring the honey and Sabroso to a boil.

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.

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.

Melt the chocolate in a bain marie and add the gelatin.

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.

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.

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.

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.

Place the tower on the plate and top with a dollop of whipped cream and add the butterfly.

Finished.

Now that you have learned how to make coffee infused chocolate ganache tower, please be sure to view these other chocolate recipes.