Chocolate Pistachio Crunch by Chef Gerald Hirigoyen

Crunch Metric Grams (Original) Metric High-Volume Yield % Comments
Serves 8-10 80-100
Chocolate, dark 200 g 2000 g 33.06 %
Oil, vegetable 30 g 300 g 4.96 %
Pistachio, paste 200 g 2000 g 33.06 %
Pistachios 175 g 1750 g 28.93 % Coarsely chopped
Total 605 g 6050 g 100.00 %

Topping Metric Grams (Original) Metric High-Volume Yield % Comments
Serves 8-10 80-100
Cream, heavy 260 g 2600 g 47.71 %
Chocolate, white 145 g 1450 g 26.61 %
Pistachio, paste 40 g 400 g 7.34 %
Flour, pistachio 100 g 1000 g 18.35 %
Total 545 g 5450 g 100.00 %


Place a 20 cm x 5 cm ring mold on top of a 20 cm cake circle. Set both aside on a flat plate or other flat, moveable surface (sheet pan).
To make the “crunch”, place the chocolate and oil in a medium size bowl over a double boiler and stir frequently until the chocolate is completely melted. Firmly whisk in the pistachio paste. Add the chopped pistachio and beat until ingredients are evenly dispersed. Pour the mixture inside of the prepared mold. Set aside in a refrigerator to cool until it is thoroughly chilled.
To prepare the topping, put the white chocolate into a medium size bowl and place over a double boiler. Stir just until melted, but make sure it doesn’t get too hot; set aside. While the white chocolate is melting, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until the cream is light and fluffy. Add the pistachio paste to the melted white chocolate, making sure to combine the ingredients well and then firmly whisk the whipped cream and pistachio flour into the batter.
To finish making the dessert, remove the crunchy dark chocolate bottom from the refrigerator. Pour the white chocolate mixture on top of the crunch (which is still in the mold) and smooth the surface until it is flat and even. Return the mold to a refrigerator to chill for a minimum of 2 hours before serving.
Use a blow torch to unmold the chocolate pistachio crunch; gently applying heat to the side of the cake until the cake slips out of the mold.

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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!