Melt the butter and add the soy lecithin (mix 1).
In a large saucepan, place the remaining ingredients (mixture 2) and bring to a boil, stirring constantly.
Bring the mixture 2 to 117ºC, then remove from the heat and lower the temperature to 100ºC.
When mixture 2 reaches 100ºC add mixture 1 and process with a blender.
Arrange in a rectangular frame on a silpat.
Let crystallize 24h at room temperature and cut into 12g portions.
Dip the portions in tempered chocolate and then allow to crystallize.
Store in a dry place