Pistachio Bonbon.

Pistachio filling


  • 500g.
  • Sacher Bianca
  • 100g
  • Pistachio


Melt the Sacher Blanca and mix with pistachio

Assembly and Finishing

    1.Cover the moulds with a fine layer of tempered Mara and leave to harden.

    2.Fill the moulds with the pistacho filling and to cool overnight (10-14 hours). Cover.

    3.Unmold the bonbon.


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