Pistachio velvet tablet

Created by

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

Recipe components

Callebaut® ingredients

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.