Pistachio Gianduja

Level:: Medium

10.6 oz

pistachio paste
8.8 oz

Cacao Barry White Chocolate - Zéphyr™ 34% - pistols - 1 kg bag

Mix the pistachio paste with the crystallized chocolate couverture

Cacao Barry 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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Pistachio Gianduja

Pistachio Gianduja

Used products: Pistachio Gianduja

Preparation: Pistachio Gianduja

Used products: Pistachio Gianduja

Preparation: Pistachio Gianduja

Applications

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Featured Ingredients

White Chocolate - Zéphyr™ 34% - pistols - 10kg bag

Extra-Bitter Guayaquil

Used products: Pistachio Gianduja

Preparation: Pistachio Gianduja

Used products: Pistachio Gianduja

Preparation: Pistachio Gianduja

Applications

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