Melt the chocolate in a heatproof bowl over simmering water.
Zest the oranges. Bring the cream to the boil and add ground cinnamon.
Pour the hot cream over the chocolate, add the orange zest and mix until the chocolate has melted and you have a smooth and glossy ganache.
Pour into a tray and refrigerate until set.
Once set, cut into squares or use a melon baller to shape into spheres.
Preheat the oven to 180'C.
Spread the hazelnuts onto a baking sheet and toast in the oven for about 8 minutes.
Melt the sugar to a golden caramel and mix in the smoked salt and the hazelnuts. Pour onto a silicone baking mat and allow to set.
Once set, break the caramel into pieces and blitz in a food processor. Tip into a bowl and then roll the truffles through the praline to finish.
«Use the basic ganache in this recipe as a starting point for creating your own flavour combinations.»