Recipes

Mendiant bar

Salted pistachio

IngredientsPreparation
  • 200 g Iranian pistachio
  • 2 g fine salt
  • 16 g Pasteurised egg whites

1 / Mix all the ingredients and dry in the oven at 100ºC for about 10 min.
2 / Remove and let it cool at room temperature.

Other

IngredientsPreparation
  • dehydrated cherry
  • Opal

Assembly

Carefully place the pistachios and the split cherries at the bottom of the mould.
Add a small amount of pre-crystallized chocolate until completely covered.
Crytallize and remove from the mould.