Pesto in pills

A new take on a traditional Italian dish, inspired by the colour of nature.

Pesto in pills

Ingredients Preparation
  • 100g
    pine nuts
  • 100g
    Alunga™
  • 5g
    Deodorized Cocoa Butter
  • drop(s)
    basil
  • 20g
    natural flavouring

Toast the pine nuts at 130°C for 15 minutes.
Mix well the cocoa butter melted at 45°C with the natural flavouring.
Add the melted chocolate at 45°C. Pann the pine nuts with the flavoured chocolate.    

Finishing

Ingredients Preparation
  • 200g
    Deodorized Cocoa Butter
  • 160g
    Praliné 70% Pistachios
  • 160g
    Zéphyr™
  • 2g
    turmeric

Mix all the melted ingredients and pour them gradually into a panning drum to create the dragee finish.       

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