Pistachio Gianduja

Recipe

Created by
  • Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

Pistachio Gianduja

Ingredients Preparation
  • 300g
    pistachio paste
  • 250g
    Zéphyr™

Mix the pistachio paste with the crystallized chocolate couverture

  • As needed
    Extra-Bitter Guayaquil

Pour in a 10 mm thick frame. Let crystallize for 12 hours. Cut with a guitar and enrobe with 64% Guayaquil.

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