Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Pistachios, chopped 190 g 7 oz 14%
Praline paste 840 g 30 oz 62%
Cocoa butter, melted 330 g 12 oz 24%
Batch Size 1360 g 49 oz 100%
Milk chocolate, melted, tempered, for precoating and enrobing as needed


  1. Sift the dust from the chopped pistachios and reserve.
  2. Combine the praline paste with the melted cocoa butter. Stir in the chopped pistachios.
  3. Temper the mixture by tabling on a marble slab until it is cooled to room temperature and well agitated but still fluid.
  4. Spread into a frame 12 × 12 × ½ in set on parchment paper. Allow to crystallize until set, about 20 minutes.
  5. Precoat one side of the slab with the tempered milk chocolate.
  6. Cut the slab into 25-mm/1-in strips.
  7. Place the strips precoated side down on an icing screen over a piece of parchment paper.
  8. Enrobe the strips by ladling the tempered milk chocolate over them. Vibrate to remove excess chocolate.
  9. Remove the strips from the screen before they set and place them on parchment paper.
  10. When the chocolate begins to set, use a dipping fork to make wave patterns on the bars.
  11. Lightly sift some of the reserved pistachio dust onto the bars before the chocolate fully sets.
  12. Cut immediately, using the 15-mm strings on a guitar.