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pastrygirl

pastrygirl

9 hours ago, Rajala said:

I've made a simple bonbon with a tiny bit of pure pistachio praline in the top and then a caramellized white chocolate ganache.

 

I did something similar once with hazelnut and the bonbons ended up losing their shine due to nut oil migrating through the shell.  I think milk chocolate is a little less susceptible to that?  Anyway, just to note that those might have a shorter shelf life, appearance-wise.

 

And you guys are making me want to do something pistachio.  I always liked them with apricots.

pastrygirl

pastrygirl

8 hours ago, Rajala said:

I've made a simple bonbon with a tiny bit of pure pistachio praline in the top and then a caramellized white chocolate ganache.

 

I'd done something similar once with hazelnut and the bonbons ended up losing their shine due to nut oil migrating through the shell.  I think milk chocolate is a little less susceptible to that?  Anyway, just to note that those might have a shorter shelf life, appearance-wise.

 

And you guys are making me want to do something pistachio.  I always liked them with apricots.

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