Ingredients
Equipment
Method
- Bring pistachio cream or butter to room temperature, about 2 hours before use. This ensures smooth mixing without lumps.
- Melt chocolate in double boiler, maintaining temperature at 88-90°F for dark chocolate. Stir constantly to prevent burning.
- Gradually combine pistachio cream or butter with melted chocolate, adding one tablespoon at a time while whisking vigorously.
- Add sea salt and rose water if using. Mix until completely smooth and well incorporated.
- Pour half the chocolate mixture into molds to create the bottom layer. Allow to set slightly, about 10 minutes.
- Add pistachio filling using a small spoon, leaving borders around edges for sealing. Distribute evenly among molds.
- Top with remaining chocolate, ensuring complete coverage. Tap molds gently to release air bubbles.
- Refrigerate for 60 minutes until completely set. Remove from molds and store in airtight container.
Notes
Pistachio cream works better for beginners due to its forgiving texture, while pistachio butter provides more intense flavor. Store at room temperature for 3-5 days or refrigerate for up to 2 weeks. For best results, use high-quality chocolate and maintain consistent temperatures throughout the process.