The recipe is from Greweling's Chocolates and Confections, combined with my own notes.
Pistachio Gianduja*:
250 g Pistachios
100 g Pistachios (for topping the chocolates later)
100 g Pistachios (for topping the chocolates later)
200 g Confectioners' Sugar, sifted
300 g Dark Chocolate (melted and cooled to 30C)
1) Toast all of the pistachios.
2) In a food processor, grind 250g of the pistachios with 1/2 of the icing sugar to as fine a consistency as possible, releasing their oil.
3) Add the melted chocolate and remaining confectioners' sugar, and process only until combined (or mix by hand).
4) Table the mixture (cooling to 27C or below) and temper.
5) Pour into frame, and allow to set
*Pronounced jeeon-doo-ya
Pistachio Marzipan:
125 g Almonds
125 g Pistachios
195 g Sugar
65 g Glucose Syrup
70 g Water
1) Plunge the almonds and pistachios into boiling water. Return to a boil. Cover, remove from heat, and allow to soak for 5 minutes. Drain the nuts.
2) Coarsely grind the nuts in a food processor.
3) Combine the sugar, glucose syrup, and water in a small pot. Cook to 120C. [Stir constantly until it boils, but then do not stir at all.]
4) Pour the hot syrup over the chopped nuts in a stainless-steel bowl. Mix together lightly.
5) Pour the syrup-coated nuts onto an oiled marble slab. Allow to cool to room temperature.
6) Grind half of the batch at a time in a food processor until it reaches the desired fine consistency. (This may take 10 minutes or more.) If the marzipan separates during the grinding process, add a small quantity of liquid such as spirit, almond extract, or boiled syrup to restore the emulsion.
7) Combine the ground batches of marzipan. Allow to cool to room temperature, and spread evenly over the gianduja. Let cool as much as possible for easier cutting.
Chocolates:
125 g Pistachios
195 g Sugar
65 g Glucose Syrup
70 g Water
1) Plunge the almonds and pistachios into boiling water. Return to a boil. Cover, remove from heat, and allow to soak for 5 minutes. Drain the nuts.
2) Coarsely grind the nuts in a food processor.
3) Combine the sugar, glucose syrup, and water in a small pot. Cook to 120C. [Stir constantly until it boils, but then do not stir at all.]
4) Pour the hot syrup over the chopped nuts in a stainless-steel bowl. Mix together lightly.
5) Pour the syrup-coated nuts onto an oiled marble slab. Allow to cool to room temperature.
6) Grind half of the batch at a time in a food processor until it reaches the desired fine consistency. (This may take 10 minutes or more.) If the marzipan separates during the grinding process, add a small quantity of liquid such as spirit, almond extract, or boiled syrup to restore the emulsion.
7) Combine the ground batches of marzipan. Allow to cool to room temperature, and spread evenly over the gianduja. Let cool as much as possible for easier cutting.
Chocolates:
1) Remove the jianduja/ marzipan stackup from the frame.
2) Cut into small rectangles, about 1/2" x 1".
3) Temper 600g of dark chocolate.
4) Dip the pieces, and top with a toasted pistachio.
2) Cut into small rectangles, about 1/2" x 1".
3) Temper 600g of dark chocolate.
4) Dip the pieces, and top with a toasted pistachio.