Bonbons Choco-Cassis Chocolates

Preparation

Ganache à la Crème de Cassis de Dijon Briottet :
Chop the 250 g of chocolate.
Bring the cream to the boil then pour half of it over the chocolate followed by the other half.
Emulsify with a whisk. Pour in the Crème de Cassis de Dijon and stir well.
Pour this ganache into a tin 1.5cm high.
Allow the ganache to set, then cut into pieces 3cm long x 1.5cm wide.

Coating :
Chop the 500 g of chocolate, melt it to 55°C then cool to 27°C, then bring the temperature up to 32°C.
Dip the pieces of ganache in the chosolate using a dipping fork.
Allow to set at room temperature.