Pistachios – with their slightly spicy taste – may be a less obvious choice for many chefs, yet they make for a wonderful base in many recipes. Here’s a quick and easy recipe that yields a heavenly delicious pistachio spread with a different nut taste. The key is using the right ingredients. To balance out the bold taste of pure, unsweetened pistachio paste, our chefs mix it with a sweet almond praline and the creamy, caramelly cocoa taste of recipe n° 823 milk chocolate. The result? A perfectly spreadable paste, ideal for any type of bread. Shelf life is around 6 months when kept in optimal storage conditions: 16°C and away from light.
Melt at 35°C.
Add, emulsify and bring to 23°C. Pour into a container and leave to cool at 16°C immediately. Place a lid on the container after crystallisation.