Pistachio flavoured ganache

Created by

  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
level 2

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

Recipe components


  • 200g
  • 300g
    icing sugar

Heat to a blond caramel.

  • 250g

Pre-heat and add.

  • 8g
  • 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

  • 300g
  • 30g
    sorbitol powder

Bring to the boil.

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.

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.