Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink
  1. Home
  2. Chocolate Bar With Salted Caramel and Crispearls™

Pisco Sour or ‘To Peru with Love’

Recipe

Created by
  • Greg Hook - Cacao Barry Ambassador - Chocolate Arts
  1. Syrup for 4 moulds Cacao Barry MLD-090524-M00
  2. Ganache for 4 moulds Cacao Barry MLD-090524-M00
  3. Assembly

Syrup for 4 moulds Cacao Barry MLD-090524-M00

ingredients preparation
  • 100g
    glucose
  • 40 g reduced to 10g
    lime juice
  • 1g
    lime zest
  • 20g
    Pisco 40%

Mix glucose, lime juice & zest in pot.
Bring to boil.
Take off heat & add Pisco.
Let cool.

Ganache for 4 moulds Cacao Barry MLD-090524-M00

ingredients preparation
  • 250g
    36% cream
  • 10g
    lime zest
  • 25g
    trimoline
  • 250g
    CHD-P65ALTOBIO
  • 25g
    butter
  • 15g
    Pisco 40%

Bring cream to 60°C with lime zest & trimoline.
Take off heat & add to Alto el Sol.
Emulsify at 34° C with butter & Pisco.
Pipe at 31° C.

Assembly

Luster mould.
Make thin shell with crystallized Alto el Sol.
Pipe in syrup & let sit for 2 hours or until a thin skin forms.
Pipe in ganache & let set.
Cap with crystallized Alto el Sol.

Discover more recipes

Haiti & Café Crokine Chocolate Bar

Haiti & Café Crokine Chocolate Bar

Alunga™, Coffee and Café Crokine Praline

Alunga™, Coffee and Café Crokine Praline

Tart a la crème Tea Time

Tart a la crème Tea Time

RUGOSO CAKE

RUGOSO CAKE

Q-fermentation

Q-fermentation

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading