Pistachio ganache choco bar
For choco bar moulds
Bring the cream with the glucose to the boil. Emulsify over chocolate and pistachio paste. Fill the pre-crystallised thin layer in the mould PC5039.
Pistachio ganache choco bar
by Fabrizio Fiorani
Bronze / pistachio ganache
- 200 g cream
- 50 g glucose
- 475 g Opalys
- 180 g pure pistachio paste
- 30 g Cervia salt
The products used in this recipe
PC5039
Other recipes
Salted spice caramel choco bar
Crunchy walnut cremino chocobar
