Directions:
1. Chop up 250 grams of the Hottie chocolate & 250 grams of the flirt chocolate into small hunks.
2. Bring 1 cup of whipping cream to a boil in a small pot on the stove, remove from heat and separate half cup into 2 bowls.
3. Mixing 250 grams of the finely chopped hottie chocolate into one bowl and 250 grams of the finely chopped flirt chocolate into the other bowl.
4. Beat chocolate into the cream until smooth. Cool at room temperature or in the refrigerator, mixing every 3-5 minutes until texture is semi hard.

Hottie Truffle: 
1. For added heat you may want to add 1/8 tsp of cayenne to mass in the mixing phase.
2. Using piping bag or small tablespoon to separate mass into 1-inch balls, using your hands to roll into balls, refrigerate for 1/2 hour.   
3. Temper 1 pound of dark chocolate (see tempering instructions above).
4. Place 1 cup of cocoa powder into a bowl adding 1/8 tsp of cinnamon powder.
5. Dip balls into tempered chocolate, then roll into cocoa powder. Make sure you cover the entire surface with cocoa powder and sift off any extra cocoa powder before placing truffle onto serving tray.
   
Flirt Truffle:
1. Chop 1/2 cup of organic cherries and add into bowl at step 4.
2. Using the piping bag, separate mass into 1-inch rectangles.
3. Dip truffles into tempered chocolate, letting the excess drain off.
4. Allow to set at room temperature. Keep in cool place and serve.
5. For storing, place in an air-tight container in refrigerator.