Place the semisweet chocolate in a medium-size mixing bowl and set aside.
In a small saucepan, combine the cream, vanilla, cinnamon, clove, honey, and salt. Bring just to a boil over medium heat; remove from heat. Pour 1/2 the cream through a sieve over the chopped chocolate and let sit for 1 minute. After 1 minute, gently stir the cream and chocolate mixture with a spatula, starting in the center and slowly working toward the outside of the bowl (in a slow circular motion). Remove cinnamon stick and clover and discard. Add the remaining cream and stir as directed above, then stir in the butter. The molten chocolate, cream, and butter will blend slowly, and then become smooth and glossy (this glossiness is a good sign that the suspension is stable). This is now called a "ganache." When the ganache is first made, it is still too warm and soft for easy handling. Cover the bowl with plastic wrap, pressing the film onto the surface of the chocolate to prevent a thin skin from forming. Refrigerate until firm, approximately 1 hour.
Remove the chilled ganache from the refrigerator. Scoop out 1/2-ounce balls of the chocolate (about the size of a Bing cherry) and place them on a baking sheet covered with either parchment or wax paper; return them to the refrigerator. While you were working them, the chocolate began to melt and they must be stiff for the next step.
To coat the ganache centers, melt the bittersweet chocolate on the stove by bringing a saucepan 1/2 filled with water just to a boil: turn off the heat. Place the bittersweet chocolate in a heat-proof bowl with a candy thermometer attached, and place the bowl over the pan of hot water. Stir occasionally as the chocolate melts, and allow the chocolate to each 80 degrees F. before taking the bowl off the saucepan. The temperature will continue to rise to 90 to 92 degrees F. In order for this "quick tempering" process to work, it is essential the chocolate reaches this temperature. Learn How To Melt and Temper Chocolate.
Roll the chilled scoops of ganache into balls and dip them into the bittersweet chocolate. Using your fingers or a dipping fork (two-pronged truffle fork is ideal for dipping, but even a regular dinner fork will do). Immediately toss into the cocoa powder. Lemieux also coats the centers by laying one hand flat against the surface of the tempered chocolate to coat his palm. then he puts a chilled center into his palm and closes his hand to coat the center with chocolate. This takes practice! Immediately toss in the the cocoa.
Place the truffles in a tin or plastic container with a tight-fitting cover, and keep at a cool room temperature for up to a week.
Makes 20 1/2-ounce truffles.
* Lemieux uses Callebaut semi-sweet chocolate for the centers because of its lower fat content and Valrhona for the bittersweet coating. You can use whatever kind of chocolate you want, but the better the chocolate, the better the truffle.
** I have found it is best to use honey that has a mild sweetness. A general rule is that light-colored honey is milder in taste.
Honey Spice Chocolate Truffles Recipe: https://whatscookingamerica.net/candy/honeyspicetruffle.htm