Pistachio (Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
200g Callebaut Creme à La Carte Basic Heat to around 25°C
pistachio essence (to taste)
50g roasted and chopped pistachios
Add to the crème and mix ø
Pipe into moulded praline shells, leave to cool and then close