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Chocolate cubes with caramel bites

Publication date: 31-Mar-2021

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Technique: tempered

Ingredients:
  • 160 g Cordillera milk chocolate 32%
  • 30 g Cordillera white chocolate 30%
  • 60 g pistachios60 g sugar
Preparation
  • Toas the pistachios with a bit of salt, if desired, and let cool. 
  • Apart, make a caramel with sugar, Place on a silpat and let cool. Chop and mix with the pistachios.
  • Temper the Cordillera chocolate 32% with a 45°C- 27°C- 29°C curve and blend with the previous mix of caramel and pistachio. Chop when it has crystalized.
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