A new packaging is being developed to insulate gourmet chocolate truffles so they can be shipped during the summer months and not melt in the package. The diameter of the truffles is 3 cm, and the insulation needs to be 8 mm thick to fit inside of the truffle box. The truffle cannot get any warmer than 23C or it will melt, and assume that the outside temperature of the insulation will be 93C. If the rate of heat transfer into the truffles is -2.73 W, what thermal conductivity of insulation will be needed to keep the truffles from melting?