PISTACHIO BARK

Complexity level

CT NCPNG

Composition

Pistachio Praline

1 Pistachio Praline

Ingredients

Belcolade Origins Noir Papua New Guinea 73% Organic Cacao-Trace 1000 g

Belcolade Selection Blanc Cacao-Trace 300 g

Puratos Pralirex Pistachio 200 g

Cocoa Butter 30 g

Crousticrep 100 g

Chopped Pistachio 50 g

Preparation

Temper the PNG chocolate and spread over a guitar sheet, allow to crystalize for two hours.
Combine the Pralirex Pistachio, white chocolate, cocoa butter and melt at 40°c mixing to combine.
Add the mass to the Crousticrep and chopped pistachios and mix well.
Spread the mass over the sheet of Uganda chocolate and allow to set.
Once set cover the praline layer with more tempered PNG chocolate.