In all the famous culinary schools around the world, chefs and pastry chefs are taught in different faculties. And it’s no coincidence. The first law of the pastry chef says: strictly follow the recipe. Therefore, when 116g butter is indicated in the recipe, you need to put exactly 116g, not a gram more, not a gram less. In my recipe, nothing can be changed, except for the very last stage, where you can give free rein to your imagination and, instead of cocoa, dip truffles in crushed nuts, coconut, icing sugar, caramel, or chocolate. To do this, melt black, milk, or white chocolate in a bain-marie to 45-50°C, stirring constantly so that it heats up evenly, put on disposable gloves, dip each truffle in the melted chocolate, put it on a silicone mat and leave to set.