Pistachio velvet tablet


Created by
  • Philippe Marand - EEMEA Manager Chocolate Academy™ centres

Pistachio Chocolate

ingredients preparation
  • 1000
  • 200
  • 100
    roasted and chopped pistachios

Mix Velvet Callebaut chocolate with the pistachio paste and temper together.
Add the chopped pistachio in the mould. Use Cacao barry moulds with Reference No:273.
Add chocolate in top of the pistachio and let it set for a while.
Seal the mould with the chocolate.

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