Place chocolate, butter, and cream in a double boiler (or in a bowl over a pan of simmering water) and heat through slowly until smooth whilst whisking.

Remove from heat and divide into (5) equal portions, adding the various flavourings listed to each individual portion as below. Place in the fridge to set - overnight if possible.

Remove the various truffle mixes from the fridge and, scoop out some of the chocolate mixture with a teaspoon. Roll into a ball (you're aiming for about 2.5cm/1" balls) and place on a plate (remembering to keep the various flavours separate) and continue until all the mixture has been used.

For the Rice Wine Truffles, add rice wine to the mixture. Roll in vermicelli and return to fridge.

For the Wasabi Furikaki Truffles, add wasabi furikake to the mixture. Roll in drinking chocolate.

For the Ginger Truffles, add chopped ginger. Roll in cocoa and place in truffle cases.

For the Yuzu Truffles, add Yuzu to the mixture then roll into balls. Then use a double boiler (or in a bowl over a pan of simmering water) and melt the white chocolate over low heat and allow it to cool slightly before coating the truffles. Push a cocktail stick into the truffle to dip and turn in the chocolate, or sit the truffle onto a fork, place it into the chocolate, gently lift it up and allow excess chocolate to drip away. Leave to set.

For the Miso Caramel Truffles, Put sugar and water in a heavy-bottomed saucepan, stir and leave on medium heat, stirring occasionally, until caramel in colour. Carefully add double cream (it will hiss a little) and whisk whilst off the heat, add miso paste and whisk thoroughly until smooth. Add 2 tablespoons of miso caramel sauce to the remaining truffle mixture. The remainder of the sauce can be saved and used over ice cream for a delicious dessert. To finish, melt the dark chocolate and coat the Miso caramel truffles as above. Sprinkle a couple of pink salt crystals on the top.