Pistachio Cardamom Bar

Bring to a boil the cream, sorbitol, gluose, butter and vanilla pod with cardamom powder.
Cool and pour over Zephyr™ white chocolate and Mycryo at 30°C. 
and blend with Robot coupe till smooth.

Makes piped ganache: quantity of 30 pieces of 12g each

Melt both and temper, then pour in a frame to set.

Makes 30 pieces of 1.25cm x 11.4cm length

Soften the butter and combine to sandy texture all the ingredients.
Sheet the dough to 2mm thickness and cut intro strips 1cm.
Bake at 160°C in ventilated oven for 15-18 mins.
Assemble on top of the sable pistachio gianduja foloowed by piping of cardamom ganache using nozzle INOX D6.

Makes 46 pieces of 10g each (same length as pistachio gianduja)