White chocolate bonbon with Pistachio Praliné filling Recipe by Pierre Gilson

I. White Chocolate

Process:
  1. Melt white chocolate using the bain-marie method.
  2. Follow the tempering process indicated on the packaging.
  3. Mould the chocolate.

II. Pistachio Praliné filling

Process:
  1. Melt the cocoa butter and mix with the praliné.
  2. When the white chocolate is well crystallized, fill with the praliné at half the size.
  3. Put one whole pistachio inside.
  4. Chill.
  5. When the praliné has hardened, close the bonbon with white chocolate.
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