Heat the cream and glucose to 165-175°F (75-80°C). Pour half onto the chocolate beans. Mix well with a spatula, add the rest of the cream, and mix in an electric mixer to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix in the electric mixer again.
At 90-95°F (34-36°C), pour the ganache into a 10mm tall, 34 x 34cm frame. which you have attached to a sheet of confectionery dipping paper covered with a fine layer of couverture.
Leave to harden 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 the ganache to set completely and coat it.