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Peter Greweling

Pistachio Homage

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Preparation info
  • Yield:

    156

    Squares
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Pistachio Gianduja

Dark chocolate, melted

Method

To Make the Pistachio Gianduja

  1. Combine the melted dark chocolate, pistachio paste, and confectioners’ sugar in a stainless-steel bowl. Mix until homogeneous.
  2. Temper the gianduja by tabling on a marble slab until cooled to room temperature and well agitated, about 5 minutes.
  3. Spread the gianduja into a frame 1

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