1. Heat the whipped cream and water syrup on a low heat
2. Boil
3. Pour into the chocolate coins, I used 62% Farrhona, covered with tin foil for a minute
4. After the chocolate is melted, add the butter
5. Stir it and put it in the refrigerator for 4 hours
6. Dig into a ball with a spoon
7. About 20 grams each
8. Pour a little cocoa powder
9. Wrap a layer of plastic wrap, and then wrap it with a nice candy paper
10. Not very sweet
11. Very delicious
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