Chop 1 block (226 g) of Newfoundland Chocolate Company cooking chocolate into 1/4-inch pieces (approx.) and set aside in a stainless-steel bowl. In a pot bring cream, Screech® and caramel to a gentle boil about (78°C).Pour hot cream mixture over chocolate and let sit for 2-3 minutes. Mix gently, as not to incorporate too much air, with a wire whisk starting in the centre and working outward until smooth. Transfer to a shallow dish and refrigerate, uncovered, for 20 minutes. Cover with wrap and set in the refrigerator until firm yet pliable, about 2 hours or overnight. Use a spoon to scoop ganache into bite-sized pieces and roll into balls. Roll each ball in chopped pecans, and stack neatly on your favourite tray or plate.