Pistachio flavoured ganache

Created by

  • Philippe Vancayseele - Callebaut® chef - CHOCOLATE ACADEMY™ centre Canada
level 2

It’s green. Its creamy. A pleasurable delight. Here’s how to turn pistachio paste into an exciting nut praline.

Recipe components

Used Callebaut products

Nougat

IngredientsPreparation
  • 200g
    glucose
  • 300g
    icing sugar

Heat to a blond caramel.

  • 250g
    Medium roasted hazelnut pieces

Pre-heat and add.

  • 8g
    coriander
  • 8g
    caraway seeds

Mix in.

Ground in a blender and sieve over a Silpat. Heat up and soften in the oven (150°C). Roll over lightly and cut into strips (1 cm).

Pistachio ganache

IngredientsPreparation
  • 300g
    cream
  • 30g
    sorbitol powder

Bring to the boil.

  • 600g
    Velvet
  • 40g
    Mycryo®

Pour the hot cream over the chocolate and Mycryo® and mix well.

  • 120g
    pistachio paste

Mix in. Pre-crystallise the ganache to the desired texture.

  • Q.S.
    845
  • Q.S.
    Power 80

Pipe the ganache onto the nougat strips. Leave to cool. Cut to the desired size. Dip into milk chocolate Callebaut 845NV or dark chocolate Callebaut Power 80.