Fiore
- Level:
-
Difficult
Fiore Ganache
Used products: Fiore Ganache
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400 gCream
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400 gCacao barry® or noir™ chocolate fiore
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75 gInvert sugar
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75 gPlugrá 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.
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