Pistachio gianduja filled chocolates

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

We have all known the typical hazelnut and almond gianduja for years. But did you know that a mix of pistachio and white chocolate yields a totally different kind of gianduja? Spicy, green and irresistible. Here's how you make it yourself.

Pistachio gianduja filled chocolates

Recipe components

Used Callebaut products

Cremino pistachio

IngredientsPreparation

Melt the chocolate (45°C) and mix with the pistachio paste and the cocoa butter. Temper at 24°C. Mix in the dried fruits. Pour in a frame (approx 1.2 cm thick layer) and leave to harden in the refrigerator.

After hardening, spread a thin layer of pre-crystallised chocolate on the surface and leave to harden. Cut the filling in squares with the guitar cutter. Enrobe with pre-crystallised milk chocolate. Decorate with pieces of dried raspberry.