Made with heart healthy dark chocolate how could you possibly resist.

Yield: 4 dozen.

INGREDIENTS 
155 ml (1/2 cup plus 2 tbsp) whipping cream 
20 g (0.7 oz) borage honey 
20 g (0.7 oz) corn syrup 
250 g (8.8 oz) 70 per cent cocoa dark chocolate, finely chopped 
65 g (2.3 oz) salted butter, softened
45 ml (3 tbsp) Canadian maple whisky (or liqueur)

PROCEDURE
Line the bottom and sides of a 20 cm (8-inch) square pan with plastic wrap. 
Combine cream, honey and syrup in a saucepan; bring to a boil. Place chocolate in a bowl. Pour the cream mixture over chocolate, stirring from the centre in a circular motion with a wooden spoon or rubber spatula to emulsify the ganache. 
Stir until all ingredients are combined but try not to incorporate any air. Fold in butter and whisky. Pour the ganache into the pan to a thickness of 1.25 cm (1/2 inch). Allow to rest at room temperature until ganache is firm, about 24 to 48 hours. 
Line a baking sheet with silicone paper. With a warm dry knife, cut the ganache into 2.5 cm (1-inch) squares. Lay them on the baking sheet, leaving space around each ganache. 
Allow to stand at room temperature to firm for at least a couple of hours, 1 day is best.

Garnish:
250 g (8.8 oz) unsweetened cocoa powder 
500 g (17.6 oz) 70 per cent cocoa dark chocolate, tempered

Assembly: 
Sift cocoa onto a baking sheet. Using a chocolate dipping fork or a regular dinner fork, dip the squares in tempered chocolate. Remove excess chocolate that drips at the base of the fork. Slide the chocolate onto the cocoa. 
With another fork, completely cover the wet chocolate with cocoa by sprinkling cocoa over the chocolate. Do not move the chocolate until it sets completely, about 3 to 5 minutes. 
Shake off excess cocoa and set chocolate aside. (Dipping and sprinkling is easier with 2 people.) 
Repeat until all chocolates are dipped. Store in an airtight container in a cool, dry place but do not refrigerate.