13 hours ago, Jim D. said:
When I mentioned pistachio and cherry, I meant to say "pistachio praline gianduja." I use Morello cherry purée in the PdF (that was the only kind available from my supplier). To decrease the Aw of my PdFs, I supplement the purée with some dried fruit (if a dried fruit exists for the fruit in question). Adding those solids lowers the Aw significantly. For dried cherries I use some Montmorency ones from Michigan, which are quite tart. I am not sure how sweet amarena cherries are, but I don't see why they wouldn't work with pistachio. And i think raspberry and red currant would be fine. I have some red currant purée, so will give that try (though I doubt that I will find dried red currants for my Aw concerns). I also found that adding a significant amount of sea salt to the pistachio praline gianduja really brings out its flavor. What type of chocolate are you using with the pistachio? As I said, I mix the pistachio with white chocolate, but generally I make the shells with dark in my continuing efforts to reduce bonbon sweetness..
Not sure yet which chocolate I will use with the pistachio but I’ll be experimenting with thIs batch of pistachio praline and will report back.
Interesting that you add dried fruit to your pdf. I haven’t done that but am very happy with the shelf life on my pdfs. I do boil down the fruit purée to about half to concentrate it and eliminate some water.