Firstly, preheat the oven to 100C/Gas Mark 1/4 or its lowest setting.

Then to dehydrate the rye bread, crumble it into breadcrumbs and spread over a large baking tray. Bake for 30 minutes, stirring occasionally, until no moisture remains and the breadcrumbs are crisp and crunchy. Then set aside to cool.

For the caramel, place the sugar into a small saucepan and place over a low heat. Once the sugar begins to liquify, stir the mixture until all the dry sugar is coated in the liquified sugar. Keep cooking for another 5-6 minutes until the mixture just begins to smoke. You want to create quite a dark caramel. Then remove from the heat and carefully stir in the cream and salt. Set aside to cool, you'll need it to be just warm to the touch when you mix it with the chocolate.

Melt the chocolate in a bain-marie or in a microwave, until the chocolate is just melted but not hot. Add the cooled caramel into the melted chocolate and stir well. Then add the rye breadcrumbs and mix well again.

Leave the mixture uncovered for about 30 minutes at room temperature to firm up slightly, giving the mixture a stir from time to time to ensure it sets evenly.

Then line a baking tray with baking paper and scoop out tablespoons of the mixture, roll into balls and place onto the baking tray to firm up. Leave for 20-40 minutes to set fully.

Finally, place the cocoa powder into tupperware or a sandwich bag, add the truffles and shake to coat them well.