Tag Archive: Sugar High Friday


SHF * Festive Season *

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 !

Chocolate

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.

La suite en français…

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SHF * Spice It Up !

I’ve grown up in a multicultural island that influenced my way of thinking and eating too. In general, I like to discover new food and flavors.

Last time I bought a bottle of rose water without knowing how I’ll use it, but sure that I would find out.

Oriental flavors and spicy at the same time, these little candies made from pistachio, cardamom and rose water are a perfect match for this Sugar High Friday, hosted by Anita from Dessert First.

No baking is required but time [couple of hours] to handle this sticky dough based on a calisson recipe.

They are excellent with a coffee !


Pistachio Candy
(A dozen)

For the dough

80g ground pistachio + pistachios finely chopped
20g icing sugar
1 tsp honey
1 tbsp rose water
3 cardamom pods, podded, grounded seeds

In a bowl mix ground pistachio, icing sugar and ground cardamom // Add honey and rose water // Mix the dough with a spatula until the dough doesn’t stick to the side of the bowl. Make a ball shape with the dough // Sandwich the dough between two wrapping paper and roll out with a rolling pin (1 cm thick) // Allow the dough to dry for a couple of hours // Cut with a cookie cutter (3cm diameter) // Place on a baking (parchement)paper and store in the fridge for a couple of hours (ideally overnight) // Finally garnish the top of each candy slightly pressing finely chopped pistachios.

Pistachio Candy printable recipe

La suite en français…