Pistachio & Toscano

Name: Pistachio & Toscano
Yield: Makes about 80 chocolates
Ingredients: 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat Sliced Sicilian pistachios, to decorate; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat Sliced Sicilian pistachios, to decorate; 40 g (1½ oz/3 tbsp) unsalted butter, cut into cubes and at room temperature; 275 g (9½ oz) fine dark (bittersweet) chocolate (70% cocoa solids), finely chopped; 275 g (9½ oz) fine dark (bittersweet) chocolate (70% cocoa solids), finely chopped; 30 g (1 oz) invert sugar; 240 ml (8 fl oz/scant 1 cup) whipping (pouring) cream; 1 quantity Pistachio Marzipan; 1 quantity Chocolate Cocoa Butter Solution

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

The almond balances the fruity chocolate.

Ingredients

1 quantity Chocolate Cocoa Butter Solution
1 quantity Pistachio Marzipan

Chocolate
Gluten-free
Vegetarian

Method

Line a baking tray (sheet) with a non-stick baking mat and brush it liberally with the chocolate cocoa butter solution. Leave to set for 4-5 minutes. Use the Pistachio Marzipan to line the mat following the instructions. Trim it to fit and neaten the edges.
Put the cream and invert sugar in a saucepan and bring to the boil. Ta