CRUNCHY PISTACHIO WHITE CHOCOLATE BAR
WHITE CHOCOLATE BAR WITH PISTACHIO CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)
WHITE CHOCOLATE BAR WITH PISTACHIO CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| SINFONIA CIOCCOLATO BIANCO | g 600 |
Preparation
Line polycarbonate chocolate moulds with the tempered chocolate to create a sort of thin "shell".
Let crystallize at 15°C for a few minutes.
Ingredients
| PRALIN DELICRISP PISTACHE | g 250 |
| CHOCOSMART CIOCCOLATO BIANCO | 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 RENO CONCERTO BIANCO 31%.
"
