Used Cacao Barry products
Recipe components
CREMINO PISTACHE-YAOURT-ZEPHYR™
| Ingredients | Preparation |
|---|---|
| Mix, and refine using a refiner to obtain a smooth texture. If you do not have a refiner, mix for a few minutes in a food processor. |
| Mix with pistachio praline, add crushed pistachios and fine salt |
Temper the mixture at approx. 23°C and ration it into "gianduiotto" shaped silicone moulds | |
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