Fiore

Recipe

Created by

Dan Forgey - USA finalist at World Chocolate Masters 2015, works at Norman Love Confections

ingredients	preparation
400g cream 400g Cacao Barry® Or Noir™ chocolate Fiore 75g invert sugar 75g Plugrá butter	Heat cream and pour over chocolate and invert sugar. Emulsify. Add butter and blend until smooth.

Roll ganache into balls and coat in chocolate.
Finish off with chocolate decor.