Fiore

Fiore

Level:
Difficult

Fiore Ganache

Used products: Fiore Ganache

  • 400 g
    cream
  • 400 g
    Cacao Barry® Or Noir™ chocolate Fiore
  • 75 g
    invert sugar
  • 75 g
    Plugrá butter

Preparation: Fiore Ganache

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.