Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
200g Pistachio butter
160g Cocoa butter, melted
150g Pistachio pieces
1000g Milk Chocolate, tempered
1. Toast raw pistachios in a 300°F for four minutes. Transfer warm nuts to a food processor and blend until the mixture turns oily and separates. Add confectioner’s sugar and combine thoroughly. Blend in melted cocoa butter. Temper this mixture by agitating on a cold marble surface until cool, but still fluid. Blend in the chopped pistachios. Spread between 3/8” bars and crystalize fully.
2. Pre-coat the exposed pistachio filling with a thin layer of tempered dark chocolate. Flip the slab and cut into bars, 1” wide. Glaze with tempered milk chocolate and decorate with pistachio dust. Once cooled and set, cut into individual pieces.