Pistachio Praline

Method

Looking for a smooth, nutty filling for your new range of chocolate bonbons? This sweet, earthy and delicious pistachio and white chocolate praline was created by the master chocolatiers at Callebaut's Chocolate Academy, and we can't get enough of it! It's absolutely cracking in a milk chocolate shell, and would be the perfect filling for chunky chocolate bars this autumn/winter!

Recipe courtesy of Callebaut Chocolate Academy

Makes enough for 48 bonbons

How to Make Pistachio Praline:

Ingredients

• 300g Callebaut Pure Pistachio Paste
• 100g Callebaut W2 White Chocolate
• 20g Mycryo Cocoa Butter

Method

1. Temper the white chocolate and cocoa butter to 29*C
2. Add the pure pistachio paste
3. Stir well and reduce temperature to 26*C
4. Pipe into moulds and allow to set before closing

Enjoyed this recipe? It would work just as well with Callebaut 823 Milk Chocolate, encased in a white or dark chocolate shell!