For decoration :
Salted macadamia bresilienne
Tempered white chocolate
Work the butter to soften it.
Add the fondant powder, the vanillin and blend until you get an homogeneous mass.
Add the tempered chocolate and mix.
Model at convenience and refrigerate until next day.
After cooling , coat with white chocolate.
Roll the truffles in the salted macadamia Bresilienne and put them in the fridge.