Pistachio velvet tablet


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

Pistachio Chocolate

Ingredients Preparation
  • 1000As needed
  • 200As needed
    Pure Pistachio Paste
  • 100As needed
    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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