Pistachio gianduiotto

Chocolate and nuts: the ultimate combination

Recipe

  1. pistachio gianduiotto

pistachio gianduiotto

ingredients preparation
  • 600g
    CHW-N34ZEPH
  • 340g
    PRO-PI701BY

Heat  the chocolates with the almond paste to 45°C and mix well.
Precristallise to 25 ºC and pipe into silicone moulds.
Cool down to 12-15° and unmould.