Pimm’s & Grapefruit

Moulded bonbons

Pimm’s & Grapefruit

Created by
  • Greg Hook
    Cacao Barry Ambassador - Chocolate Arts
Level
level 1
Dosage
4 molds Cacao Barry
Recipe components

Grapefruit Syrup

IngredientsPreparation
  • 200g
    glucose
  • 80g
    grapefruit juice

In a pot, mix

Bring to boil. 

  • 10g
    orange juice

Take off heat and add 

Let cool.

Pimm's Ganache

IngredientsPreparation
  • 150g
    36% cream
  • 20g
    trimoline

Bring to 60°C 

Remove from heat and pour over

  • 75g
    butter
  • 75g
    Pimm's No.1
  • 4g
    Angostura Bitters

At 34°C, emulsify with 

Pipe at 31°C.

Shell

IngredientsPreparation

Luster mold with silver.
Spray with black cacao butter.
Cast thin shell with a Cacao Barry dark chocolate of your choice. 

Assembly

Pipe in syrup & let sit for 2 hours or until a thin skin forms.
Pipe in ganache and let set.
Cap with crystallized chocolate.