Directions

1. Chop the Chocolate and Love Panama bar into pieces and add to a glass bowl.

2. Gently heat cream and sugar in a saucepan and simmer for one minute, making sure not to let it come to the boil or it will seize the chocolate.

3. Take the mixture off the heat and add it to the bowl with the Chocolate and Love Panama bar and butter, and stir until the chocolate melts and mixture is combined. Chill in the fridge for 4 hours.

4. Remove the set chocolate mixture from the fridge and either use a melon baller to scoop and shape balls, or use a spoon and roll in your hands until formed in a spherical shape. Place balls on parchment paper lined baking tray and return to the fridge.

5. Temper the Sea Salt Chocolate and Love chocolate by placing two thirds of the chocolate in a glass bowl over a pan of shallow simmering water and allowing to melt, not letting the glass touch the water in the pan. Remove the bowl of chocolate from the pan of water and stir in the remaining chocolate, using a thermometer to check when the temperature of the chocolate reaches 31 degrees Celsius.

6. Work quickly to roll the truffle balls in the tempered chocolate mixture to evenly coat them before the tempered chocolate sets. Place back on parchment paper and dust in cocoa powder, chopped nuts or fine coconut.