Fiore

Fiore

Created by
  • Dan Forgey
    USA finalist at World Chocolate Masters 2015, works at Norman Love Confections
Level
level 3
Recipe components

Fiore Ganache

IngredientsPreparation
  • 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.

Finishing and assembly:

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