Creamy and mild pistachio ganache with a little crunch. If you do not want crunch in your pistachio bonbons, simply multiply the portion by 1½ and leave out crispearls. Amaretto liqueur can also be left out.
55 g unsalted pistachios
55 g whipping cream
9 g sorbitol (powder)
12 g glucose syrup
5 g invert sugar (syrup)
80 g white chocolate
10 g Amaretto liqueur
9 g butter
Dark crispearls
1. Finely chop the pistachios in a mini chopper and set aside.
2. Combine whipping cream, sorbitol, glucose syrup, and invert sugar, and bring the mixture to a boil. Set the mixture aside while it cools down to 40°C.
3. Gently melt the white chocolate to 35°C. Pour the cream mixture over the chocolate - a little at a time - while stirring in the centre with a small silicone spatula. Stir until the ganache becomes homogeneous and glossy. Add butter and stir until the ganache becomes homogeneous again. Finally, add Amaretto, and blend the ganache with an immersion blender.
4. Add the chopped pistachios. The ganache is stirred until it becomes homogeneous again, and then, the ganache is ready for use. Remember to only fill the shells halfway with ganache, and then gently press approximately 10 crispearls into the ganache in each cavity. When the ganache has set, the bonbons are capped with tempered chocolate in the usual way.
This recipe for pistachio ganache is one of a total of 24 balanced filling recipes which are included in the e-book CHOCOLATE BONBONS - a practical guide.
