PISTACHIO
MORELLO SNACK
Makes 1 frame of 10 mm
Makes 1 frame of 10 mm
Slightly soften the Pralicrac. Add the cocoa butter at 26°C. Blend until it reaches 28°C maximum. Pour into a 34 x 34 x 0.4 mm tin and leave to crystallize.
Warm the cream with the glucose syrup between 30 and 32°C. In the cutter, pour the praliné, pistachio pure paste then the chocolate melted with the cocoa butter between 32 and 34°C. Add the cream and blend for 1 minute. Add the butter in small pieces. Pour over the pistachio crunchy, between 30 and 32°C maximum.
Heat the morello cherry purée and sugar to 40°C. Stir in the 50 g sugar and pectin preparation. Bring to a boil then add the glucose, without taking it off the boil. Bake to 73° brix on a refractometer or 105°C. Once baked, add the citric acid and immediately pour onto a siliconised sheet. Once cooled down, blend it and slightly thin with the cherry flavouring paste and the Kirsch. Place on each snackbar. Coat the bars with Belcolade Origins Noir Arriba 66%.
