CRUNCHY PISTACHIO DARK CHOCOLATE BAR
ECUADOR SINGLE-ORIGIN 70% DARK CHOCOLATE BAR WITH PISTACHIO CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)
Difficulty level
ECUADOR SINGLE-ORIGIN 70% DARK CHOCOLATE BAR WITH PISTACHIO CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)
Preparation
Line polycarbonate chocolate moulds with the tempered single-origin chocolate to create a sort of thin "shell".
Let crystallize at 15°C for a few minutes.
Preparation
Melt all ingredients together at 30°C.
Ingredients
| PRALIN DELICRISP PISTACHE | g 250 |
| CHOCOSMART CIOCCOLATO | g 200 |
| salt | g 2 |
Preparation
Melt all ingredients together at 30°C.
Pipe the filling inside the chocolate shell, while shaking the chocolate bar gently and continuously.
Let crystallize at 15°C for a few minutes, then close with the tempered chocolate.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.
Pastry Chef, Chocolatier and Baker
"As an alternative, the outer shell of the chocolate bar can be made with any other kind of dark chocolate from SINFONIA or MINUETTO range of products.
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