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Chocolates with lime and pistachio ganache
Automatically translated from Dutch using AI.
These chocolates with lime and pistachio ganache combine fresh citrus with a mellow nutty flavour. An elegant piece of Belgian chocolate artistry.
- Total time
- 3 h
- Ingredients
- 9
Equipment
- blender
- baking paper
- moulds
- palette knife
- spray bottle
Ingredients
For the ganache
- 250 g cream
- 1 lime
- 80 g honey
- 250 g chocolate (milk / melted / not tempered)
- 250 g chocolate (dark / melted / not tempered)
- 20 g pistachio paste
For the chocolate shells
- 200 g chocolate (white / tempered, for 2 moulds)
- 200 g chocolate (milk / tempered, for 2 moulds)
- 200 g chocolate (dark / tempered, for 2 moulds)
Steps
Preparation
- Clean the moulds.
- Spray with pure alcohol.
- Leave to dry for about 10 minutes.
Moulding
- Fill 2 moulds with each type of chocolate. Remove excess chocolate with the palette knife.
- Place on the vibrating table for about 15 seconds to remove remaining air bubbles.
- Turn upside down and drain for about 5 seconds.
- Remove excess chocolate with a palette knife.
- Stand the mould upright on kitchen paper for about 10 minutes.
- Then remove excess chocolate with a palette knife.
Filling
- Bring the cream, zest and honey to the boil.
- Cover with cling film and leave to infuse for 15 minutes.
- Reheat and strain over the milk and dark chocolate.
- Add the pistachio paste and blend with a hand blender.
- Let cool to below 30°C, then put the mixture in a piping bag.
- Fill the moulds. Briefly tap the mould on the table to distribute the filling evenly. Leave at least 2 mm below the rim.
- Put in the fridge and chill the filling thoroughly.
Finishing
- Pour chocolate over the moulds.
- Scrape off with a palette knife.
- Leave briefly, then put in the fridge for about 20 minutes.
- Release the chocolates from the mould with one tapping movement.
Source and inspiration – CVO Gent – Simple Chocolate course All chocolate recipes [wpupg-grid id="pralines"]