More Chocolates!

Chocolat blanc et pate d’amonde a la pistache:

Weight out and chop up the white chocolate (Santas this time – there was a sale on Christmas shaped chocolate in the posh choc shop) and melt 2/3 of it over a saucepan of water, until it reaches 40 degrees (c)

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Take the chocolate off the heat and stir in the rest.  Allow it to cool to between 28 and 30 degrees and then transfer to a pouring jug

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Pour some chocolate into a mold and then turn the mold to coat the outside edges.  Pour any excess back into the jug.

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repeat until all the molds are coated (the chocolate will start to set quickly in the molds so doing them one at a time is important)


Set aside in a cool place to set.  Meanwhile, whisk egg white, ground almonds and sugar in a bowl.


Stir in chopped pistachios and then fill the chocolate cases with the mixture – not quite to the top


Pour the remaining chocolate over the top of the molds to seal in the filling.  Top with a few chopped pistachios and put into the fridge until completely set


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