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  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

Pistachio gianduja filled chocolates

We have all known the typical hazelnut and almond gianduja for years. But did you know that a mix of pistachio and white chocolate yields a totally different kind of gianduja? Spicy, green and irresistible. Here's how you make it yourself.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  1. Cremino pistachio

Cremino pistachio

ingredients preparation
  • 425g
    W2NV
  • 425g
    NPO-PI1
  • 8g
    NCB-HD706
  • 40g
    dried fruit sosa

Melt the chocolate (45°C) and mix with the pistachio paste and the cocoa butter. Temper at 24°C. Mix in the dried fruits. Pour in a frame (approx 1.2 cm thick layer) and leave to harden in the refrigerator.

After hardening, spread a thin layer of pre-crystallised chocolate on the surface and leave to harden. Cut the filling in squares with the guitar cutter. Enrobe with pre-crystallised milk chocolate. Decorate with pieces of dried raspberry.

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