Pistachio Praline

Ingredients

300g Callebaut Pure Pistachio Paste
100g Callebaut W2 White Chocolate
20g Callebaut Mycryo Cocoa Butter

Method

Looking for a smooth, nutty filling for your new range of chocolate bonbons? This sweet, earthy and delicious pistachio and white chocolate praline was created by the master chocolatiers at Callebaut's Chocolate Academy, and we can't get enough of it! It's absolutely cracking in a milk chocolate shell, and would be the perfect filling for chunky chocolate bars this autumn/winter!

Recipe courtesy of Callebaut Chocolate Academy

Makes enough for 48 bonbons

How to Make Pistachio Praline:

Ingredients

300g Callebaut Pure Pistachio Paste
100g Callebaut W2 White Chocolate
20g Mycryo Cocoa Butter

Method

Temper the white chocolate and cocoa butter to 29*C
Add the pure pistachio paste
Stir well and reduce temperature to 26*C
Pipe into moulds and allow to set before closing

Enjoyed this recipe? It would work just as well with Callebaut 823 Milk Chocolate, encased in a white or dark chocolate shell!

Approximate costs

£33.46

Makes enough for 48 chocolates

£0.70

each chocolate

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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