White chocolate, pistachio and vanilla spread

White chocolate spread of pistachio and vanilla

  • 900 g Opal
  • 200 g Jaine
  • 30 g Cocoa butter
  • 200 g grape seed oil
  • 190 g anhydrous butter
  • 1200 g green pistachio paste
  • 3 pinch bourbon vanilla

Infuse the grape seed oil with the vanilla pulps for 24h at 40ºC.
Melt the chocolates and the cocoa butter separately.
Mix it with the oil and the green pistachio paste.

Mix everything and heat it at 38ºC.
Temper at 23ºC.
Pipe into jars.
Let it crystalize for 24h.