Saturn

Melt chocolate at 50°C and temper to 31°C.
Pipe into hemispherical truffle moulds and remove excess chocolate to obtain thin shell.

Melt chocolate at 50°C and temper to 31°C.
Press chocolate between two acetate sheets to obtain thin foil of chocolate.
Cut out two rings measuring 2.7 and 3.1 mm respectively, and leave to set.

Heat together chocolate and cocoa butter to 50°C, and temper to 32°C.

Heat together cream and glucose to 85°C.
Place butter and chocolate in a jar, add hot cream mixture, and mix until shiny.
Pour onto tray and temper to 27-28°C.
Pipe into truffle moulds.

Melt chocolate at 50°C and temper to 31°C.
Use thin needles to dip truffles in chocolate.
Carefully drain truffles and hand needles under polystyrene sheet to form thin layer.
Leave to crystallise and remove truffle.