Pistaccio ganache sorta

[retired baker]

I used 30g pistaccios
30g white choc
70g soft butter.

process the nuts with the choc til smooth. I had to put it in a small stainless bowl and warm it over the stove to smooth the choc out.
beat the butter in by hand, I added pist flavored emulsion and coloring, I will use this to fill molded chocolates.
It will work as a filling for pastry and cakes, pistaccio and rasp go well.

Pistacc filling 30g pist 30 g white choc 70 g butter. Grind nuts with choc til smooth, add butter

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[JaniceLindsay]

This sounds like a fantastic recipe simple yet so versatile! The combo of pistachio, white chocolate, and butter must create such a creamy, luxurious texture. Adding pistachio-flavored emulsion and coloring is a great touch for that extra flavor boost and aesthetic appeal. I love the idea of using it in molded chocolates or pairing it with raspberry for pastries or cakes yum! Thanks for sharing the method, and I'll definitely check out your YouTube link for more details!

 

[retired baker]

This sounds like a fantastic recipe simple yet so versatile! The combo of pistachio, white chocolate, and butter must create such a creamy, luxurious texture. Adding pistachio-flavored emulsion and coloring is a great touch for that extra flavor boost and aesthetic appeal. I love the idea of using it in molded chocolates or pairing it with raspberry for pastries or cakes yum! Thanks for sharing the method, and I'll definitely check out your YouTube link for more details!

I just bought some seedless rasp jam, its good but very pale color, so... add red coloring and raspberry extract to boost it up, its cheaper than buying a 1lb tub of rasp compound for $50 on amazon.
I just used it to fill truffles. I got 40 from a pound of choc, 25 cents each.
My 5lb bag of callebaut is all gone, I have just enough to coat them.
Heh, that didn't last long.
Heres the truffle process, its very fast if you can use a bag.

Raspberry filled truffles

using a bag to inject rasp filling before the ganache sets too firm.Dip in chocolate to seal after the ganache firms up.

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