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Pistache Croquer ​

Procedure:

Base

  • Temper Chocolate according to tempering instructions. Coat the molders with tempered chocolate to make shells, let it set. Apply filling then for the final coating add tempered chocolate to fill in the gap.

Filling

  • Heat Festipak Coconut Cream, and glucose until 85’c to simmer. ​

  • Then add to Chocolate with CRV and unsalted butter to make a ganache.

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