Pimm’s & Grapefruit


Created by
  • Greg Hook - Cacao Barry Ambassador - Chocolate Arts

Grapefruit Syrup

Ingredients Preparation
  • 200g
  • 80g
    grapefruit juice

In a pot, mix

Bring to boil. 

  • 10g
    orange juice

Take off heat and add 

Let cool.

Pimm's Ganache

Ingredients Preparation
  • 150g
    36% cream
  • 20g

Bring to 60°C 

  • 350g
    Zéphyr™ Caramel

Remove from heat and pour over

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

At 34°C, emulsify with 

Pipe at 31°C.


Ingredients Preparation
  • As needed
    Bonbon Cocoa Pod

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. 

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