It’s maybe Summer down here, but like everyone else, I’m preparing for the Holidays.
Christmas tree and decoration.
Gifts.
Cards.
chocolates.
At least, I can tick this one.
I’m so happy because my sister M. is coming very very soon and she’s a pistachio lover, so I’m sure she’ll enjoy these chocolates filled with pistachio paste !
As you may know, this month Nic hosts Sugar High Friday and the theme is Holidays, so this is my contribution to this special edition !
The coating maybe a little bit tricky, so I advice:
- For the water-bath, to use a container that is taller than wide, dipping the pistachio paste without touching the bottom of the container will be easier that way.
- To remove from the fridge one by one each piece before dipping, to avoid the melting of the paste in the warm chocolate.
- For a smoother finish on the top (I didn’t do it, for this batch and the pick mark is still visible on the top), line a wire rack with baking paper and make holes with a wooden pick, keeping at least 5 cm distance between each hole. Then place each chocolate, well drained, on the baking paper passing the free extremity of the wooden pick through the hole -like sewing.
For about 20 chocolates:
80g pistachio ground
110g black chocolate, a good quality one.
2tbsp honey (with a mild flavor)
+ (Spices if you want)
Please note, this quantity of chocolate is more than needed to coat, but necessary for dipping.
In a bowl mix with the finger tips pistachio ground and honey. Then press firmly with your palm to combine and form a paste. Flatten the paste (about 1 cm) and shape it in a square. Place the paste in a cling wrap and refrigerate for at least 1 hour. Remove from the fridge, cut it in regular squares with a sharp knife and place them back in the fridge. In a water bath melt the chocolate, then keep over low fire. Line a baking tray with baking paper. Then, one by one, dip with the help of a wooden pick, the pistachio cube in the chocolate without touching the side and the bottom of the container. Drain well over the pan any chocolate excess. Then delicately place the chocolate to dry on the baking paper. Process until you are done. Let them cool and dry.
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