Mendiant bar

Salted pistachio

Ingredients Preparation
  • 200g
    Iranian pistachio
  • 2g
    fine salt
  • 16g
    Pasteurised egg whites

1 / Mix all the ingredients and dry in the oven at 100ÂșC for about 10 min.
2 / Remove and let it cool at room temperature.



Carefully place the pistachios and the split cherries at the bottom of the mould.
Add a small amount of pre-crystallized chocolate until completely covered.
Crytallize and remove from the mould.


Get in Touch