Cremino pistachio & red berries
(Created by: Alexandre Bourdeaux, Technical Advisor Callebaut® at the CHOCOLATE ACADEMY™ centre in Belgium)
Cremino pistachio
| Ingredients | Preparation |
|---|---|
|
425 g
white chocolate Callebaut® W2NV
425 g pure pistachio paste Callebaut® NPO-PI1-T62 8 g Callebaut® Mycryo® 40 g dried fruit Sosa |
Melt the chocolate (45°C) and mix with the pistachio paste and the cocoa butter. Temper at 24°C. Mix in the dried fruits. Pour in a frame (approx 1.2 cm thick layer) and leave to harden in the refrigerator. |
| After hardening, spread a thin layer of pre-crystallised chocolate on the surface and leave to harden. Cut the filling in squares with the guitar cutter. Enrobe with pre-crystallised milk chocolate. Decorate with pieces of dried raspberry. | |
