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  • Pistachio tablet

Pistachio tablet

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1
  1. Pistachio
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Recipe components

Callebaut® ingredients
Ruby Chocolate - RB1 - 10kg Callets

Ruby Chocolate - RB1 - 10kg Callets

Ruby Chocolate - RB1 - 10kg Callets

Ruby Chocolate - RB1 - 10kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 1.5kg Callets

Ruby Chocolate - RB1 - 1.5kg Callets

Ruby Chocolate - RB1 - 400g Callets

Ruby Chocolate - RB1 - 400g Callets

CHR-R35RB1-554

CHR-R35RB1-554

CHR-R35RB1-C51

CHR-R35RB1-C51

Pistachio

IngredientsPreparation
  • 900g
    Callebaut - Finest Belgian Ruby Chocolate - Ruby Chocolate - RB1 - 10kg Callets

Crystallise. Mould tablets. 

  • 160g
    pistachios

Sprinkle on soft moulded chocolate. 

Leave to set in fridge at 12°C. Unmould. 

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