Pimm’s & Grapefruit

Used Cacao Barry products
Zéphyr™ Caramel 35%
Molded bonbons

Pimm’s & Grapefruit

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Created by
  • Greg Hook
    Cacao Barry Ambassador - Chocolate Arts
Level
level 1
Dosage
4 molds Cacao Barry
Steps
  1. Grapefruit Syrup
  2. Pimm's Ganache
  3. Shell
  4. Assembly
Used Cacao Barry products
Zéphyr™ Caramel 35%

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
  • MLD-090524

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. 
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