Melt power 80 callets in the microwave until it melts completely.
Mix cream and honey and microwave it for about a minute
Add cream and honey mixture to the melted power 80 callets.
Add Hazelnut paste and with a spatula, slowly stir the cream and chocolates together until it makes a smooth ganache.
Cover and chill for 1-2hours or until pliable but firm enough to scoop.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the truffles and place on a baking sheet lined with parchment paper.
Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
You can now roll them in Callebaut Cocoa powder or dip the truffles in tempered chocolate and coat it with roasted hazelnuts.