Chocolate Candies Filled with Pistachio Gianduja with Apricots

Rating: 
Yield: 
160 pieces
Ingredients: 

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

Enrobing
1000g Dark Chocolate, tempered

Décor
100g White chocolate, tempered
7g Pistachio oil, filtered

Instructions: 

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.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!