Roast the pecans in the oven at 180 C for 5-6 minutes.
Melt the sugar in a thick-bottomed saucepan over low heat until golden caramel. Add the salt.
Pour the caramel onto a silicone mat (or baking paper) and let it cool.
Break the caramel into smaller pieces and blend it with the nuts in a mini chopper until it becomes a liquid praline.
This will take a few minutes.
Pour the praline into a flat-bottomed container and refrigerate until use.

Gently melt the chocolate in a tall, narrow container that fits a hand blender.
Heat the cream and glucose syrup to boiling point and pour the hot cream over the chocolate in two batches.
Add salt and blend the ganache.
Cover the surface with cling film and refrigerate the ganache for at least 2 hours.

Weigh the ganache into 12 g balls. Roll them into rounds and make an indentation in them, for example with the end of a teaspoon. Fill each indentation with about 2 g of praline and seal the praline by squeezing the ganache together at the top of the opening. Chill the truffles in the fridge and if necessary, roll them completely round again.

Melt and temper the GOLD chocolate.

Dip a GOLD ball into the chocolate, drip off the bottom, place it on a piece of baking paper and gently place the palm of your hand on the chocolate and pull it away again. This creates a nice rustic pattern in the chocolate.

TIP: If you prefer a smooth surface, you can simply leave the chocolates untouched by hand.

Brush them with a little edible gold dust for decoration, let them temper at room temperature for 10 minutes and serve. Refrigerate the chocolates until serving.