Ice Praline Pistachio

ganache

1. -Mix the tempered white chocolate,pistachio paste,Ferma(30 degree)
2. -Spread in the frame ( 30 x 30 x 10 mm)
3. -Set at the room temp for 1~2 days
4. -Cut in 25 x 25mm

Coating

1. -Mix Ferma, Trehlos,Pistachio paste
2. -Dip the ice praline into the above mixtrue and set in the chiller.