
Used Cacao Barry products
Molded bonbons
Pimm’s & Grapefruit

Level
level 1
Dosage
4 molds Cacao Barry
Used Cacao Barry products
Recipe components
Grapefruit Syrup
Ingredients | Preparation |
---|---|
| In a pot, mix |
Bring to boil. | |
| Take off heat and add |
Let cool. |
Pimm's Ganache
Ingredients | Preparation |
---|---|
| Bring to 60°C |
| Remove from heat and pour over |
| At 34°C, emulsify with |
Pipe at 31°C. |
Shell
Ingredients | Preparation |
---|---|
| Luster mold with silver. |
Assembly
Pipe in syrup & let sit for 2 hours or until a thin skin forms. |