Cut chocolates with pistachio marzipan

Fine pistachio chocolates

Cut chocolates are a must in every confectionery. They are part of every confectioner's basic training and you will find them in almost every patisserie. The choice of ingredients for these pralines can of course vary greatly, but a firm ganache is always a component of these delicious pralines. You can also make these pralines with several layers, the important thing is that you have a good cutting harp at home. For our recipe, we opted for fine pistachio marzipan and dark couverture. The result? A melt-in-the-mouth dream of chocolate, almonds and pistachio.

Most important key data

Quantity: 120 pieces

Preparation time: 25 minutes

Cooling time: 2-3 hours

Shelf life: 1 month

Ingredients

Whole cream		180 g
Couverture \| dark		380 g
Pistachio marzipan		380 g
some icing sugar
Couverture \| dark, tempered		300 g

Lindt Couverture Dark 0.5 kg

CHF17.50

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Mixing bowl stainless steel 2000 ml

CHF31.90

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Whisk 25 cm

CHF7.90

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Ganache production

Weigh the couverture and place it in a large bowl. Bring the full cream to the boil and then pour it over the couverture. Make sure that it is well covered with the hot cream and leave the bowl to stand for 1-2 minutes.

After the short standing time, everything is much easier to mix with a whisk. Stir until all the couverture drops have dissolved and you have a nice, smooth ganache.

Cover the ganache directly on the surface and leave it to cool at room temperature for 2-3 hours or in the fridge for around 30 to 45 minutes.

Pistachio marzipan 250 g

CHF19.50

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Frame set for cut chocolates

CHF295.00

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Angle spatula medium with softgrip handle

CHF23.90

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Layers of the praline

Roll out the pistachio marzipan to a thickness of 0.5 cm using a rolling pin. To prevent the pistachio marzipan from sticking, dust lightly with icing sugar or baking starch.

Prepare a 0.5 cm high frame for sliced chocolates with baking paper, cut the pistachio marzipan into a square and place in the frame for sliced chocolates.

Now two more frames are added. One frame 0.5 cm high and another 0.3 cm high. (Total height of the frame: 1.3 cm)

Mix the solidified ganache well with a whisk and pour it onto the pistachio marzipan as soon as it becomes a little firmer. Spread evenly over the marzipan using an angled spatula.

Cover with baking paper and roll over with a rolling pin and press down well so that there are no air pockets. Chill for 20 - 30 minutes.

As soon as the ganache has set nicely, remove it from the frame using a spatula and turn it over so that the marzipan is on top.

Cover the pistachio marzipan with a thin layer of tempered dark couverture. As soon as the couverture layer is firm, carefully turn the ganache slab over again.

Now place the finished ganache slab on the cutting harp using a tray. The classic pistachio pralines are 3 cm long and 1.5 cm wide. There is a suitable harp attachment for both sizes.

Now the cut pistachio pralines are taken apart and coated with dark tempered couverture and decorated with a pistachio.

Now it's time for the tremping

Dip the praline upside down into your tempering machine and press it completely into the chocolate. In this step, you must press the praline into the couverture with the trempier fork in the centre of the edge of the long side. This coats it completely and turns it through 180 degrees. Using this technique, you will then have the stamping fork under the base of the praline.

Now lift the praline out of the couverture several times in small movements. This allows the excess chocolate to flow off. Then take the praline to the edge of the appliance and scrape off the base again.

Then try to push the praline a little further forward onto the fork by scraping it alternately to the left and right of the edge. This process will make it a little easier to set the praline down afterwards.

Now carefully place the praline on a fresh sheet of baking paper. Now you can try to make a pattern. To do this, carefully place the prongs of the fork on the surface of the praline and gently pull it upwards 3-4 times.

You will see that the couverture can be pulled along. The last time you go up, carefully pull the fork backwards and you will be left with three small grooves. Now place a peeled pistachio on top and your praline is ready!

Harp for cut chocolates

CHF850.00

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Cutting insert 1.5 cm for the cutting harp

CHF490.00

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Städter tempering device for couverture and chocolate

CHF120.00

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Storage & shelf life

The pistachio pralines can be kept at room temperature for about a month and in the freezer for up to 3 months.

Nutrition declaration per 100 g

Posted in: Sweet recipes, Chocolate and pralines, Pralines

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Cut chocolates with pistachio marzipan

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Most important key data

Ingredients

Lindt Couverture Dark 0.5 kg

Mixing bowl stainless steel 2000 ml