Pistachio flavoured ganache

Created by

  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

How to create your homemade pralines in the blink of an eye? Crème à la Carte - Callebaut's ready-to-use white chocolate ganache - is a perfect base to start from. In this recipe, it is flavoured with pistachio to bring in spicy-nutty flavours and textures.

Recipe instructions

(Fill in the desired quantity and recalculate)

Pistachio flavoured ganache

  • 200g

Heat to around 25°C.

Add to the crème and mix

Pipe into moulded praline shells, leave to cool and then close.