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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

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.

The products used in this recipe

PC5039

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