Fiore
Fiore Ganache
400 g cream (36%)
400 g Cacao Barry® Or Noir™ chocolate Fiore
75 g Trimoline® (invert sugar)
75 g Plugrá butter
- Heat cream and pour over chocolate and invert sugar. Emulsify.
- Add butter and blend until smooth.
Finishing
- Roll ganache into balls and coat in chocolate.
- Finish off with chocolate decor.