In a sauce pot, combine the cream, beer, the glucose and the sorbitol and bring to a boil. Stir periodically and continue to cook till the temperature reaches 30°C.
Incorporate the melted Nevado White Chocolate to the mixture. Emulsify well.
Cover the ganache with a plastic sheet and set aside until it cools down.
Pipe in the prepared ganache that must be less than 27°C into the cavities of the prepared confection molds, these can be made with Nevado White Chocolate or Misterio 58% Dark Chocolate. Allow the ganache to set, before capping the confection bottoms.
Once your confections are completed, unmold, and store in an airtight container.