Ganache Sandwich

Make the filling: Melt the dark chocolate in a double boiler or microwave, then transfer it to a clean and dry refrigerator

Let the melted chocolate cool until it reaches room temperature, when you can test its consistency by holding your finger against it

Add the cold heavy cream without stopping to stir, until you get a smooth and shiny mixture

Let it cool until it becomes a good consistency for piping with a piping bag

Set aside. Reserve

Melt the milk chocolate in a double boiler or microwave, then transfer it to a clean and dry refrigerator

Let the melted chocolate cool until it reaches room temperature, when you can test its consistency by holding your finger against it

Spread on a greased marble surface to a thickness of 2mm

Let it cool until it starts to dry and harden

Use a small round cookie cutter to cut out 'coins' of chocolate without removing them from the plate

Let it dry completely, then regain its shine

With the help of a spatula, remove the coins and store them in the refrigerator for 1 hour

Assemble: On top of each coin, use a large piping bag with a round tip to make a small dot with the cold filling, then cover with another coin

Dust with powdered chocolate.