Ingredients

Cream                                                                              100g

Armagnac                                                                       10g

Cocoa powder                                                               100g

For the coating: dark chocolate                                 200g

For the ganache: dark chocolate (53% cacao)         140g

Procedures:

         Making the Ganache

1. Heat 100g of cream in a saucepan.
2. Place the milk chocolate in a mixing bowl, and gradually add the heated cream.
3. Mix together using a rubber spatula until smooth.
4. Add 10g of Armagnac to the ganache. Mix well.
5. Set aside the mixture until slightly firm.
6. Once firm enough, place the mixture into a piping bag with a 12mm nozzle.
7. Pipe equal portions of the mixture onto a baking tray. Place in the refrigerator to set.
   
   Tempering the dark chocolate
8. Heat and melt ⅔ of the dark chocolate in a double-boiler.
9. Use a digital thermometer to see that the temperature of the melted chocolate reaches 50°C. Remove from the heat and set aside.
10. Add the remaining ⅓ of the dark chocolate into the melted chocolate, and stir until the temperature reads 29°C. Mix well.
11. Reheat the dark chocolate mixture until it reaches 31°C, using the same double-boiler technique previously indicated.
12. Once the ganache mixture is set, take out from the refrigerator and coat with the tempered dark chocolate.
13. Roll each one over cocoa powder.