Put the chocolate coating in a bowl. Bring the cream to a boil and pour it on the coating while still hot.

With a whisk, blend the chocolate mixture until smooth, and then gradually mix in the Pödör apple balsamico.

Allow some time for the chocolate mixture to cool, stirring it from time to time until it gets thick and creamy. Fill it in a disposable pastry bag, cut off the corner, and push small, round chocolate dollops onto a baking tin lined with baking paper. Place a hazelnut (slightly pushing it in) on top of every second dollop. Put the truffles to a cool place for 60 minutes, and let them cool off. Finally, sprinkle the second half of the dollops with cocoa powder and put them all in a freezer for 5-10 minutes before serving.