Pistachio tablet

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1

Recipe components

Callebaut® ingredients

Pistachio

IngredientsPreparation

Crystallise. Mould tablets. 

  • 160g
    pistachios

Sprinkle on soft moulded chocolate. 

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