Pistachio gianduiotto

Chocolate and nuts: the ultimate combination

pistachio gianduiotto

Ingredients Preparation
  • 600g
    Zéphyr™
  • 340g
    Praliné 70% Pistachios

Heat  the chocolates with the almond paste to 45°C and mix well.
Precristallise to 25 ºC and pipe into silicone moulds.
Cool down to 12-15° and unmould.   

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