Home » Recipes » Or Noir Truffle » Fiore

Fiore - Dan Forgey

View recipes of Dan Forgey


Fiore Ganache

400 g cream (36%)
400 g Cacao Barry® Or Noir™ chocolate Fiore
75 g Trimoline® (invert sugar)
75 g Plugrá butter

  1. Heat cream and pour over chocolate and invert sugar. Emulsify.
  2. Add butter and blend until smooth.


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