Chocolate Candies Filled with Pistachio Gianduja with Apricots


Chocolate Candies Filled with Pistachio Gianduja with Apricots

Yield: 160 pieces


Apricot Pate de Fruit

300g Apple juice

300g Apricot puree

600g Sugar

150g Glucose

#2 60g Sugar

15g Pure apple pectin

12g Tartaric acid solution

Pistachio gianduja

230g Pistachios

20g Pistachio oil

140g Confectioner’s sugar

230g White chocolate

1.5g Salt

100g Apricots, dried, finely chopped


1000g Dark Chocolate, tempered


100g White chocolate, tempered

7g Pistachio oil, filtered


1. Combine apple and fruit juices with sugar. Bring to a boil and skim foam as necessary. Whisk in glucose and return to a simmer. Temper in sugar#2 and pectin mixture. Return to heat and cook to 223°F. Add tartaric acid solution and pour into ½ sheet pan lined with plastic wrap.

2. 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 white chocolate, only until combined. Temper this mixture by agitating on a cold marble surface, then mix in the dried apricots. Spread the cooled gianduja onto the apricot pate de fruit and crystalize fully.

3. Pre-coat the exposed pistachio gianduja with a thin layer of tempered dark chocolate. Flip the slab and cut into individual pieces. Enrobe in dark chocolate. Decorate each piece with a streak of tempered white chocolate previously blended with pistachio oil.