Preparation info

  • Yield:

    225

    Bars
    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Pistachios, chopped 190

Method

  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