Pistachio Gianduja

Recipe

Created by

Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

ingredients	preparation
300g Pistachio paste 250g CHW-N34ZEPH	Mix the pistachio paste with the crystallized chocolate couverture
CHD-P64EBPU	Pour in a 10 mm thick frame. Let crystallize for 12 hours. Cut with a guitar and enrobe with 64% Guayaquil.