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CHEFS Alderwood Smoked Sea Salt, Coarse Finishing Salt, 4.4-ounce
CHEFS California Coarse Sea Salt, 1 pound
CHEFS English Flake Sea Salt, Finishing Salt, 2.3-ounce
CHEFS Citrus Sea Salt, Coarse Finishing Salt, 2.9-ounce
In a double boiler, bring the cream to a simmer. Remove from heat and stir in the chocolate and butter until completely melted. Remove from heat.Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerator until firm, at least two hours.Line a jelly roll pan with waxed paper. Quickly scrape a portion scoop across the surface of the truffle mixture to form 1-inch balls. Repeat with the remaining truffle mixture. Sprinkle the truffles with Himalayan Pink Sea Salt. Cover and refrigerate.Makes about 30 truffles.
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