Pistachio and Blood Orange chocolate bar

Making the recipe

For 20 pieces

  • BLOOD ORANGE GANACHE

    Ingrédients

    Cream – 125 g
    Frozen puree without added sugar Blood orange – 100 g
    Orange blossom water – 25 g
    Hukambi chocolate (or substitute) – 360 g
    Trimoline (inverted sugar) – 45 g
    Butter – 25 g

    Melt the chocolate at 40°C.
    Heat the cream, trimoline, and purée to 60°C, then pour over the chocolate.
    Add the orange blossom water and butter. Mix until smooth.

Les vergers Boiron Tom Coll

Tom COLL

Tom Coll is a renowned French pastry chef, currently Executive Pastry Chef at the Burj Al Arab Jumeirah in Dubai, one of the world’s foremost hotels.

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