Created by
  • Chia Feng Tsai - Taiwanese finalist at the World Chocolate Masters 2015, works at Feeling 18°C

Hazelnut Pistachio Praline

Ingredients Preparation
  • 90g
    pistachios with sea salt
  • 32g
    caramel hazelnut paste
  • 9g
    pistachio chips
  • 40g
  • 10g
    Mycryo™ Cocoa Butter
  • 24g
    Pailleté Feuilletine™
  • 2g
    sea salt

Melt together chocolate and cocoa butter.
Mix in pistachio paste, hazelnut paste, sea salt and pistachio chips.
Leave to cool down to 24-25°C and mix in the pailleté feuilletine.

Nutmeg Ganache

Ingredients Preparation
  • 3g
    ground nutmeg
  • 72g
  • 120g
  • 36g
    softened unsalted butter
  • 12g
    glucose syrup
  • 150g
    35% cream

Boil together cream, 1.8 g of nutmeg powder and glucose syrup.
Pour over chocolates.
Add butter and 2 g of nutmeg, and mix with hand blender until smooth.

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