Truffles (Created by Jean-Pierre Wybauw - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
125g butter (at room temperature) Beat until light and frothy.
250g Callebaut Honey callets Melt, leave to cool to around 35°C and mix with the butter. Beat until you have a stiff and light mixture. Pipe out into truffle shapes and leave to set overnight.
Dark chocolate Callebaut Intense 60-40 Temper. Dip the truffle filling into the chocolate and roll in chocolate shavings.