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Marzipan can be used to form pretty little figures or flowers that not only look sweet but also taste deliciously nutty. The pistachio marzipan has a particularly noble taste and so we like to use it especially for delicate pistachio pralines. Decorated with a whole pistachio, the cut praline tastes even better and also looks beautiful.
Data sheet
Marzipan consists mainly of almonds and sugar, but pistachio marzipan is characterized by a high proportion of high-quality pistachio kernels. These give it a fresh, irresistible aroma, which makes it perfect for pistachio pralines. These are indispensable in any confectionery and enchant everyone who enjoys them. With this high-quality marzipan you can also make your own cut chocolates and sweeten the day of your loved ones.
For a real pistachio praline you need dark couverture, some nice, pistachios as well as a trempiergabel and to taste a slightly firmer ganache. Between two rolling pins, the marzipan is rolled out to the desired thickness, now a layer of ganache can be spread and put in a cool place. Then the praline slab is cut into pieces with a knife or a cutting harp. Then the praline blanks are dipped in dark couverture and decorated with a pistachio.
The production of this praline is a bit more demanding, but with the right tips and tricks it can be created easily at home. If you would like to learn how to make these pralines perfectly, we would be delighted to welcome you to our advanced praline course. Your loved ones will rave about these delicacies for a long time to come!
This special marzipan can of course also be used to decorate cakes or pure as a noble treat. It can be easily shaped into figurines, flowers or fruits and combined with other colored marzipan. You can also bake an extraordinary pistachio marzipan cake and enhance and decorate it with fruit or berries, for example. Let your creativity run wild and create great treats!
Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various Courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture into hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our courses!
Energiewert in kJ | 1998 kJ |
Energiewert in kcal | 478 kcal |
Fett | 23.20 g |
davon gesättigte Fettsäuren | 2.30 g |
davon ungesättigte Fettsäuren | 15.30 g |
davon mehrfach ungesättigte Fettsäuren | 4.50 g |
Protein/ Eiweiss | 10.10 g |
Salz | 0.00 g |
Kohlenhydrate | 54.70 g |
davon Zucker | 50.50 g |
Ballaststoffe | 4.90 g |
Allergens
Marzipan can be used to form pretty little figures or flowers that not only look sweet but also taste deliciously nutty. The pistachio marzipan has a particularly noble taste and so we like to use it especially for delicate pistachio pralines. Decorated with a whole pistachio, the cut praline tastes even better and also looks beautiful.