After scooping comes rolling and dipping. The ganache comes out of the fridge looking like demispheres (semispheres?) and warm up a little so they’re workable.
Then they’re rolled into perfect circles:
Sometimes I fold in a nut or a coconut cube after scooping but before rolling; this is done by, well, squashing the ganache so it can wrap around the nut, like this:
I would like to state for the record that hazelnuts are the best thing that have ever happened to mankind.
Anyway, once rolled, the little ganache balls are ready to be dipped in chocolate. First you coat them well with tempered chocolate to add dimension with a snappy outer coating:
I sometimes always get a little messy, especially when I dip them two at a time:
They go directly into their respective coatings, while the tempered chocolate is still wet (in this case, cocoa powder from Laduree in Paris, mixed with cinnamon):
Toasted coconut is another option:
Then they go into the fridge to cool. And that’s it!