Pimm’s & Grapefruit

In a pot, mix

Bring to boil. 

Take off heat and add 

Let cool.

Bring to 60°C 

Remove from heat and pour over

At 34°C, emulsify with 

Pipe at 31°C.

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

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