Pistachio velvet tablet

Created by

  • Philippe Marand - Cacao Barry® chef & CHOCOLATE ACADEMY™ centres Manager EEMEA
level 2

Recipe components

Used Callebaut products

Pistachio Chocolate

IngredientsPreparation

Mix Velvet Callebaut chocolate with the pistachio paste and temper together.
Add the chopped pistachio in the mould. Use Cacao barry moulds with Reference No:273.
Add chocolate in top of the pistachio and let it set for a while.
Seal the mould with the chocolate.