Antonio Bachour

Pistachio Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Bachour Chocolate
Bachour Chocolate

By Antonio Bachour

Published 2015

  • About

Ingredients

  • 20 g invert sugar
  • 160 g heavy cream / double cream
  • 75

Method

  1. In a small pot, bring invert sugar and cream to a boil.
  2. Place pistachio paste and chocolate into a bowl. Pour hot mixture over pistachio and chocolate and emulsify with a hand blender.
  3. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.