Dark Chocolate Rustic Truffles

The email is not linked to customer's number.

You cannot impersonate the user.

The email belongs to a sales organisation than impersonator.

The email is not linked to customer's number.

An error has occurred. The caller and target are the same.

An error has occurred. The impersonator's account is locked.

Unexpected error occurred. Please contact support team to resolve this.

Procedure

Separate your dark chocolate into two bowls, 150g in one and 100g in another.
Heat cream then add the glucose and mix. Keep in mind not to bring cream to a boil. Heat cream on medium heat until cream begins to simmer. Then set aside.
Pour the cream on to the 150g of dark chocolate and let the cream sit for 1-2 minutes before combining the cream and the chocolate. Then stir gently until the chocolate has combined completely and there are no chunks.
Cut a strip of plastic wrap and place it flush on the surface of the ganache and place the ganache in the refrigerator to set for the next 2-24hrs.
Once your ganache has completely set use your melon baller to scoop 8-10g balls of ganache and using the palms of your hands roll the balls into spheres then place in the fridge to cool once more.
While the ganache balls are setting, melt the remaining dark chocolate. Keep in mind you can add more chocolate and melt as needed. Bring the dark chocolate into temper. Once the chocolate is in temper (31°C~32°C dark chocolate) place a bit of chocolate on the palms of your hands and using your hands spread evenly. Now place a ganache ball and roll both the top and bottom palms of your hands together until the ganache ball is evenly coated then place on a baking tray lined with wax paper and let set. Repeat this process until all truffles have 2 coatings, then toss in cocoa powder and enjoy.