Chocolate caviar and pistachio crunch

pistachio crisp

ingredients preparation

Melt the Istak 30.9% white chocolate, mix with the pistachio paste and the pistachio praline. Stir in the chopped wafer, the ground pistachio and add the fleur de sel. Place in a piping bag and set aside for assembly. 

anillo de pistacho

ingredients preparation

Boil all the ingredients. Measure out the liquid over the frozen oil with a syringe so it comes out as drops.

crème anglaise base

ingredients preparation
  • 500g
    Full cream milk
  • 500g
    cream
  • 160g
    sugar
  • 20g
    invert sugar
  • 200g
    egg yolks

Heat all the ingredients to 84ºC and set aside. 

chocolate cream

ingredients preparation

Melt the couverture at 50ºC. Pour the cream with the invert sugar at 75ºC over the melted couverture in 3 or 4 stages, emulsifying at the same time. Pour into moulds.