Recipe's Origin : by Hans Burie: a Belgian Chocolate seller.
See step by step pictures at http://belgianchocolates.blogspot.com

Ingredients: Belgian Chocolates a la Burie

8 3/4 ounce (250 g) pure chocolate
8 3/4 ounce (250 g) white chocolate
1 3/4 fluid ounce (5 cl) Grand Marnier
4 1/4 fluid ounce (125 ml) fresh cream
1 3/4 ounce (50 g) raisins
1 3/4 ounce (50 g) cocoa butter
3 1/2 ounce (100 g) milk chocolate

Preparation time: Belgian Chocolates a la Burie

3 days to soak the raisins
1 hour for cooling the Chocolates a la Burie

Preparation : Belgian Chocolates a la Burie

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

Enjoy,
Stef
http://belgianchocolates.blogspot.com