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

Fiore Ganache

Ingredients Preparation
  • 400g
  • 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.

Finishing and assembly:

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

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