Pistachio gianduiotto
- Level:
-
Easy
Chocolate and nuts: the ultimate combination
pistachio gianduiotto
Used products: pistachio gianduiotto
Preparation: pistachio gianduiotto
Heat the chocolates with the almond paste to 45°C and mix well.
Precristallise to 25 ºC and pipe into silicone moulds.
Cool down to 12-15° and unmould.
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