Melt the chocolate without overheating it, removing it from the double boiler several times. If too hot, allow to cool before stirring in the cream.

Bring the cream and honey to the boil, then pour over the chocolate in 3 or 4 batches.

Stir with each addition to obtain a fine emulsion. Use a rubber spatula and avoid whisking.

Chocolate may seem lumpy at first, but this is normal. By adding the last quarter of cream, the ganache becomes smooth and shiny.

When the ganache reaches around 35-40°C (95-104°F), add the soft butter in 2 or 3 parts and mix well. You can blend the ganache with an immersion blender to perfect the emulsion and obtain a smooth texture.

Cover with cling film and leave to set at room temperature overnight. If you're in a hurry, you can speed up the setting process by placing it in the refrigerator.

Once the ganache has set, shape into walnut-sized balls. weighed the truffles, and each one is 10 g ( 0.35 oz), but it's up to you if you prefer them larger. If the ganache starts to stick to your hands, put it back in the fridge for a while.

Tempering the chocolate (300 g /10.5 oz) using the method of your choice: classic tempering or seed tempering.

Take a ball in the palm of your hand and coat with melted chocolate. Immediately roll in cocoa powder. You can also skip the chocolate coating and dip them directly into the cocoa.

Let them crystallize for 2 hours before placing them in a box. Handle delicately to avoid breaking the thin, crunchy layer of chocolate.