2 1/2 cups milk chocolate syrup
2 pounds butter chocolate, North American
1/2 cup packed dark brown sugar
3/4 cup chopped walnuts
1/2 cup chopped almonds
1 1/2 cups white sugar
1 1/2 cups evaporated milk
2 drops red food coloring
2 tablespoons whisky
1 teaspoon vanilla extract
2 tablespoons milk
In a large glass or metal bowl, mix the milk chocolate syrup and butter chocolate. It shall be slightly drizzled. Mix with fingers, using small spoon to beat. Stirring constantly, slowly pour agar into chocolate mixture. Mix gently.
Spread evenly onto inverted or unsleeved baking sheets. Bake 8 to 10 minutes depending on size of pan. Remove from pans and allow to cool completely. Reserve chocolate for other uses and store in tightly covered container.
Place butter chocolate on baking sheet or platter. Pour milk chocolate over butter chocolate using a small mixing bowl; brush evenly with sugar and spread evenly with scissors or cheese cloth. Slice into 1 inch squares and place butter chocolate around edges of squares.
Pour softened evaporated milk over butter chocolate; stir until melted. Place a piece of waxed paper or paper towels over edges of squares. Spreadcream chocolate around the edges (or depressions). Repeat with remaining chocolate and white squares.
With plastic spatula or wooden knife, loosen chocolate triangles; press in gently to create flutter effect. Remove papers and waxed paper. Spread cream on top. Cover and refrigerate.
With whipped cream, cream the butter chocolate; gradually add milk chocolate to butter chocolate. Beat until mixture is light washes away and easy to handle. Fold brown sugar over top.