In a bowl, mix the cacao with all the other ingredients up to and including the salt. Place the chocolate, coconut oil and rice syrup in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, keep stirring until smooth, add to the spices, stir until smooth. Cover and chill for approx. 30 mins.
To shape the truffles
Divide the mixture into 8 equal portions, shape into balls, place on a sheet of baking paper, chill for a further 30 mins. Toss the truffles in the cacao.