1. Gently melt the 811 chocolate and cocoa butter together. 

2. Warm the whipping, glucose syrup, trimoline, sorbitol powder and butter to 80°C. 

3. Pour the warm cream mixture over the melted chocolate and emulsify with a hand blender. 

4. Leave to crystalise for 12 hours. 

5. Pipe the ganache and form into round shapes by hand. 

6. Dip in tempered 811 chocolate and roll in Extra Brute cocoa powder.

1. Gently melt the Ruby chocolate and cocoa butter together . 

2. Warm the whipping cream, glucose syrup, sorbitol powder and dextrose to 80°C. 

3. Pour the warm cream mixture over the melted chocolate and emulsify with a hand blender. 

4. Leave to crystalise for 12 hours. 

5. Pipe the ganache and form into round shapes by hand. 

6. Coat with the prepared Ruby powder. 

1. Melt the Ruby chocolate. 

2. Add the maltodextrin powder and mix. 

3. Leave the mixture to crystalise. 

4. Process in a food processor until a fine powder forms, then sieve before use.

1. Dip the shaped 811 ganache into pre-crystallised 811 chocolate and roll in Extra Brute cocoa powder. 

2. Allow the 811 truffles to crystallise at room temperature (16°C to 18°C). 

3. Coat the shaped Ruby ganache evenly with the prepared Ruby powder. 

4. Allow the Ruby truffles to crystallise at room temperature (16°C to 18°C). 

5. Serve all truffles at room temperature for the best flavour and texture.