Ingredients Method Method 1. Combined all the ingredients for the pistachio gianduja until it homogenous 2. Temper the gianduja by tabling on a marble slab until cooled to room temp and well agitated 3. Spread the gianduja mixture into square frame. Allow it to crystallize until it set about 10 minute 4. Invert the set slab of gianduja mixture. Pre coat the bottom with the tempered dark chocolate and turn right side up again PISTACHIO HOMAGE PISTAHIO GIANDUJA Dark chocolate 150 gm Pistachio paste 150 gm Icing sugar 75 gm Ingredients 1. Blend the pistachio powder and almond powder together with icings sugar. 2. Mix the rose water to form a dough 3. Brush the gianduja lightly with cocoa butter 4. Roll the marzipan onto the gianduja to make a layer. PISTACHIO MARZIPAN Pistachio powder 125 gm Almond powder 125 gm Icing sugar 250 gm Rose water 2 tbsp 25
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