A delicious milk chocolate tablet filled with a pistachio crunch and pistachio chocolate blend.
Chocolate shell
IngredientsGreen coloured cocoa butter, as desired Yellow coloured cocoa butter, as desired Milk chocolate, as desired | MethodIn a polycarbonate mould refrigerated at 18°C, make splashes of green and yellow cocoa butter using a brush, clean off the excess and let it pre-crystallise. Temper the milk chocolate at 29°C. Fill a polycarbonate mould in the shape of a bar with the tempered chocolate. Tap the mould to remove air bubbles and turn upside down to remove the excess chocolate. Remove the excess and leave to crystallise. |
Pistachio filling
Ingredients200g Irca Delicrisp pistachio flavour paste 100g milk chocolate | MethodMix the Delicrisp pistachio paste with the milk chocolate melted at 45°C. |
Assembly
MethodFill the chocolate shell with the Delicrisp pistachio paste and the chocolate, pistachio blend, level it and leave it to crystallise in the fridge.Close the bar with the tempered chocolate and leave it to crystallise. |
Recipe courtesy of Irca.
