Pistachio praline filling for enrobing

What happens when you combine our recipe n° CW2 white chocolate with our pure unsweetened pistachio paste in a quick and easy recipe? You get a pistachio praline with a heavenly taste that balances between nutty, milky and caramelly; and a deliciously creamy texture that’s perfect for enrobing. To maintain its 6-month shelf life, we recommend storing this pistachio praline in optimal conditions (16°C/away from light).

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Praline filling for enrobed pralines

Ingredients Preparation
  • 385g
    Pure Pistachio Paste
  • 256g
    Almond praline
  • 359g
    CW2

Mix together, bring to 23°C and pour into a 38 x 28 x 1-cm frame.
Leave to crystallise and enrobe with a thin layer of Callebaut® chocolate.

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