Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
|Batter||g/ml||lbs./oz||Baker's %||Yield %||Notes|
|Almonds, blanched||400 g||14 oz||24.24 %|
|Pistachio, blanched||550 g||1 lb 3 oz||33.33 %|
|Sugar, powdered||400 g||14 oz||24.24 %|
|Cocoa, butter||100 g||3.5 oz||6.06 %|
|Chocolate, white||200 g||7 oz||12.12 %|
|American Pitachios||halved for decoration|
|Total||1650 g||3 lbs 10 oz||100.00%|
• Prepare a frame 6.5” x 12” with medium bars
• Place the pistachios and powder sugar in the robot coupe and grind to a fine, smooth paste. If the mass gets over 90 F in the blender, remove from the blender and cool on a sheet pan lined with baking paper. Grind this paste again if necessary then add the cocoa butter and couverture and blend together.
• Do not heat this mass over 90 F so it will be tempered and ready to spread, straight out of the bender.
• Pour this tempered mass into a metal frame on a sheet of baking paper.
• Refrigerate for 10 min. in 40 F refrigerator then reserve in chocolate cooler until ready to cut with a guitar.
• Dip in dark couverture and decorate with pistachio halves.
• This gianduja is too hard, not creamy at all. It is almost brittle.
• Test adding some pistachio oil, almond butter, butter.
• Another way to incorporate the tempered couverture concist in placing all the ingredients in a mixing bowl with a paddle. Mix in 1st speed until incorporated.