PISTACHIO AND MANDARIN BARS
Difficulty level
Ingredients
| SINFONIA CIOCCOLATO PISTACCHIO | |
| TRITATO DI PISTACCHIO SGUSCIATO PRALINATO | To Taste |
| Mandarin candid cubes 4x4 Cesarin | To Taste |
Temper the Sinfonia Cioccolato Pistachio at 26.5°C, pour into the appropriate polycarbonate molds and vibrate them for a few seconds to eliminate any air bubbles.
Adhere the Candied Mandarin and the Caramelized Pistacho Pieces, place in the crystallizer.
Pastry Chef
