Pistachio Gianduja

Holidays/New Year

Pistachio Gianduja

Created by
  • Christophe Morel
    Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)
Level
level 2
Recipe components

Pistachio Gianduja

IngredientsPreparation

Mix the pistachio paste with the crystallized chocolate couverture

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