This recipe is from the Internet.

Belgian Chocolates:

250 g pure chocolate
250 g white chocolate
5 cl Grand Marnier
1/8 l fresh cream
50 g raisins
50 g cocoa butter
100 g milk chocolate
Preparation time:

3 days to soak the raisins
20 minutes
1 hour for cooling


Soak the raisins in Grand Marnier for three days. Fold a bit of aluminum foil around a stick. Melt the pure chocolate. Gently dip the sticks in the chocolate to form a little container. Put them on fat free paper. Make the other chocolate containers and save some pure chocolate. Cook the cream and melt the white chocolate. Mix the cream and chocolate and add Grand Marnier after cooling. Remove the aluminum from the chocolate and put a few raisins in each of them. The white filling -the experts call it 'ganache'- goes in. Melt the milk chocolate and mix with the cocoa powder. Put this mixture over the white ganache. Decorate your chocolates with the remainder of the pure chocolate.


Source: Hans Burie's site at http://www.chobel.be/burie/cho_recipe.html