Pistachio velvet tablet

level 2

Callebaut® ingredients

Ingredients	Preparation
1000 Callebaut - Finest Belgian White Chocolate - White Chocolate - Velvet - 2.5kg Callets 200 NPO-PI1 100 roasted and chopped pistachios	Mix Velvet Callebaut chocolate with the pistachio paste and temper together. Add the chopped pistachio in the mould. Use Cacao barry moulds with Reference No:273. Add chocolate in top of the pistachio and let it set for a while. Seal the mould with the chocolate.