Grease cake pan with butter.
Line parchment on the bottom as well as the sides overhanging if you are doing it traditionally.
In a sauce pot over medium heat, add cream and butter.
Stir to combine well and until the butter has melted.
Bring to a gentle boil.
Transfer chocolate into a bowl.
Once the cream starts boiling, transfer into the bowl and set aside for 1 min.
Fold to combine well, making sure all the chocolate has melted.
Add in salt and give it a final fold.
Transfer the chocolate mixture into the prepared cake pan.
Shake and twirl to even out the chocolate.
Or, transfer the chocolate mixture into the spheres mold. You should get 4 spheres.
Freeze for 4 to 6 hours.
Remove from the freezer and unmold onto a working surface.
Measure and slice into 1-inch squares.
Or unmold onto wire cooling rack.
Dust with cacao powder and gold dust.
Chill in the fridge until ready to serve.
