pistachio and cherry praline

cherry fruit paste

  • 500 g cassis puree
  • 8 g E440 pectin
  • 420 g sugar
  • 95 g liquid glucose
  • 40 g invert sugar
  • 20 g wildflower honey
  • 5 g citric acid solution
  • 5 g water

Heat the cassis purée to 40ºC. Mix the pectin with 40 g sugar, add the purée and bring to the boil. Add the other sugars, leave to cook to 107ºC, add the acid mixed with the water and stir. Remove from the heat and leave to cool. Crush the fruit paste until a gel is obtained and spoon into the bonbon mould.

white chocolate, pistachio and vanilla ganache

  • 320 g cream
  • 40 g invert sugar
  • 100 g pistachio paste
  • 4 pod(s) Tahitian vanilla
  • 775 g Opal
  • 50 g anhydrous butter
  • 10 g Cocoa butter

Heat the cream together with the invert sugar and the vanilla pulp, bring to the boil, remove from the heat and leave to infuse for 12 hours. Heat the cream mixture again. Using a food processor, whizz the chocolate, the cocoa butter and then the pistachio paste. At low speed, add the cream infusion and emulsify. Add the butter when the emulsion temperature rises.

white paint


Melt the cocoa butter and chocolate separately. Add the dioxide and make an even mixture with the Thermomix. Paint onto the mould with a spray gun at 30ºC.

red paint


Melt the cocoa butter and add the colouring. Homogenise and use when at 32/30ºC.

Istak coating


Coat the mould.


With a paintbrush, paint the edge of the mould with the red paint. Paint the mould with white paint using a spray gun. Coat. Fill the mould to 1/3 with the fruit paste and fill 2/3 with the pistachio ganache. Leave to rest for 12 hours and close.