Put the chopped chocolate in a large bowl and set aside.
Add the heavy cream to a small pot over medium heat and cover with a lid. Remove from the heat just before the cream comes to a boil. Pour the cream over the chocolate, cover the bowl with aluminum foil or a lid and let it sit 5 minutes. Remove the cover and whisk until the chocolate is completely melted and the mixture is smooth. Stir in the brown rice syrup and a healthy pinch of Himalayan pink salt. Let it sit and come to room temperature, then cover with plastic wrap touching the surface of the ganache and place in the refrigerator to set for 1 hour.
Scoop tablespoon-size portions of the ganache onto a parchment-lined plate. When filled, place the plate in the freezer for 20 minutes and continue with the remaining ganache.
Remove the chilled ganache from the freezer; use your hands to roll the portions into smooth balls, then roll in your favorite spice or nut combination.
Eat these alone or roll in ground freeze-dried fruit, ground corn nuts, chile powder, chopped bacon or matcha green tea powder.
Recipe courtesy of Katrina Markoff