Classic Truffles

• 210 g Grenada Chocolate Co. chocolate (71% cocoa solids), broken into pieces
• 200 ml whipping cream

Melt the chocolate in a bowl over a bain-marie and set it aside.

Place the cream and glucose or honey in a small heavy-based saucepan and gently heat until it is almost boiling. Remove from the heat and leave for 2 minutes to cool slightly. Stir a third of the hot cream into the melted chocolate with a rubber spatula. As the mixture starts to thicken, stir the next third into the mixtur