SNACKING CHOCOLATE RASPBERRY
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/wcmwebsite-1200/public/externals/8156331212b7b3721e876a2b98393727.jpg?itok=aLmhjVHB)
It is with joy that I share with you my recipe, it is a mixture between chocolate and pistachio and raspberry, it gives an extraordinary taste, especially the sugar mixture with a little salty, and also with lemon juice that plays a role of acidity in mixing all these flavors gives a balance.
I wanted the gift box to be special, so I added a Moroccan touch to the cover and inside I used various natural flavors and I relied on chocolate as the main flavor, and do not forget pistachios and raspberries, I relied in my recipe on what is extracted from nature and also relies on natural colors.
Recipe components
Chocolate sand paste
Preparation Mix | Ingredients
|
Preparation Add | Ingredients
|
Cook at 160°C during 15 minutes on a baking tray. |
Ganache chocolate Raspberry-colored
Preparation Heat | Ingredients
|
Preparation Add | Ingredients
|
Preparation Then | Ingredients
|
Mix the mixture. |
Raspberry confit
Preparation Heat | Ingredients
|
Preparation Add | Ingredients
|
Heat raspberry coloured with lemon juices then add sugar and pectin NH. |
Streusel chocolate pistachio
Preparation Mix the mixture until it becomes creamy | Ingredients
|
Preparation Add | Ingredients
|
Cook at 170°C during 10 minutes. |
Crispy pistachio
Preparation Chopped streusel | Ingredients
|
Preparation Mix | Ingredients
|
Preparation Add | Ingredients |
Spread on baking paper Mold 12 cm/2 cm |