Pistachio Cardamom Bar

Recipe

Created by
  • Philippe Marand - EEMEA Manager Chocolate Academy™ centres
  • Pradeep Khullar - Executive Chef Mint Leaf of London in Dubai
  1. Cardamom Ganache
  2. Pistachio Gianguja
  3. Sable

Cardamom Ganache

ingredients preparation
  • 95g
    cream
  • 10g
    sorbitol
  • 10g
    butter
  • 4g
    Vanilla Beans
  • 10g
    glucose syrup
  • 250g
    CHW-N34ZEPH
  • 10g
    NCB-HD706-BY
  • 8g
    cardamom

Bring to a boil the cream, sorbitol, gluose, butter and vanilla pod with cardamom powder.
Cool and pour over Zephyr™ white chocolate and Mycryo at 30°C. 
and blend with Robot coupe till smooth.

Makes piped ganache: quantity of 30 pieces of 12g each

Pistachio Gianguja

ingredients preparation
  • 95g
    Pistachio paste
  • 10g
    CHW-N34ZEPH

Melt both and temper, then pour in a frame to set.

Makes 30 pieces of 1.25cm x 11.4cm length

Sable

ingredients preparation
  • 150g
    butter
  • 80g
    Sugar
  • 3g
    salt
  • 180g
    flour
  • 30g
    whole wheat flour
  • 10g
    inverted sugar
  • 10g
    Baking powder
  • 1g
    Vanilla

Soften the butter and combine to sandy texture all the ingredients.
Sheet the dough to 2mm thickness and cut intro strips 1cm.
Bake at 160°C in ventilated oven for 15-18 mins.
Assemble on top of the sable pistachio gianduja foloowed by piping of cardamom ganache using nozzle INOX D6.

Makes 46 pieces of 10g each (same length as pistachio gianduja)