Ingredients
20 whole Fresh Blackberries, Washed And Dried Very Well
1/4 cups Pistachio Pieces
1/2 cups Chopped White Chocolate
1 Tablespoon Heavy Cream (or Coconut Oil)
Method
Sources
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Recipe1M+
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White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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lay out the scrupulously clean and dried blackberries on a sheet pan. place the pistachios in a blender and pulverize. alternately, you could smash them in a plastic bag with a rolling pin. pour them in a small bowl, and set aside. in a small microwave-safe bowl, add the white chocolate and cream. heat on 50% power in the microwave in 20 second pulses until just beginning to melt. remove it from the microwave before it melts entirelythe heat of the bowl will finish melting it. dip each blackberry halfway into the chocolate, and then roll it in the pistachio crumbs. place back on the sheet to set. you can refrigerate them to speed up the setting process.