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Heat cream to a bare simmer, and pour over chopped chocolate. Cover and let sit 5-10 minutes until completely melted. Stir in Blood Orange olive oil, Cara Cara Vanilla balsamic, and salt until mixture is completely smooth then refrigerate until hard.
When set, scoop the chocolate with a 1” portion scoop and roll into spheres with your hands. Roll truffles in the cocoa powder and knock off excess powder.
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