Boil the cream and pour it over the chocolate. Emulsify by adding the glucose syrup and liqueur. Fill half of the hollow body with FARCICIOCK STRAWBERRY and the other half with the ganache (ideal temperature for filling 28° C). Close the spheres with the previously tempered white chocolate, insert a stick and let it cool. Finally, after putting on a plastic glove, spread more tempered milk chocolate on your palm. Rotate the sphere on your palm and line it uniformly. Finish the process by powdering the sphere with grated cocoa.