ARARAT COGNAC TRUFFLE

1. Boil the cream with the honey; add the boiled cream to the chopped chocolate.

2. When the ganache will reach a temperature of 35-40°C, add the butter and finish by adding the cognac while mixing well.

SOUR CHERRY LIQUEUR TRUFFLE

1. Boil the cream and add it to the chopped chocolate. When the ganache reaches a temperature of 35 – 40°C, add the butter and mix well.

2. Let the ganache crystalize well around 12 hours. Roll the whole cherries in the ganache (12g of ganache for each cherry).