White Chocolate Bars with Pistachio Filling

To make this White Chocolate Bar with Pistachio Filling recipe, start by preparing all the ingredients for the pistachio ganache.

Pistachio ganache: Place the white chocolate chips in a pastry bowl.

Melt the chocolate in the microwave, stirring every 20 or 30 seconds to make sure the chocolate doesn't burn. It should be melted to at least 80%.

Heat the whipping cream in a saucepan.

When the cream starts boiling...

...pour it over the white chocolate feves in a thin stream...

... and combine with a rubber spatula.

Gradually, the cream incorporates into the chocolate, to obtain a white chocolate ganache.

Add the pistachio praline to this chocolate preparation...

...and mix carefully with the spatula...

...until you have a smooth and homogeneous mixture.

Let this pistachio ganache set at room temperature (no fridge) until it becomes creamy.

Tempered white chocolate: Organise all the necessary ingredients. I used the easy tempering technique with Mycryo cocoa butter.

Place the white chocolate into a bowl...

...and melt them in the microwave in steps of 20 to 30 seconds. After 30 seconds, the chocolate starts to melt slightly.

Reheat in the microwave and mix with the rubber spatula between each melting step to prevent the chocolate from burning.

Continue melting the white chocolate until it reaches a maximum of 45°C. Ideally, stop the melting process between 44 and 45°C.

The chocolate is now completely melted. It needs to be continuously mixed in order to take the temperature down to 35°C.

Gradually, the temperature of the chocolate drops; for this, the chocolate must be in constant motion.

Mix the melted chocolate again by bringing it up on the sides of the container and scraping to bring it back to the centre.

Now our white chocolate is at 37.9°C.

Continue mixing the chocolate...

...until its temperature reaches 35°C.

When the white chocolate is at the right temperature, add the Mycryo cocoa butter (1% of the weight of the chocolate)...

...and cover the Mycryo cocoa butter with chocolate so that it is trapped and begins to melt.

Let it sit for a few seconds, allowing the cocoa butter to melt.

Mix the preparation carefully to incorporate all the Mycryo cocoa butter into the chocolate.

The melted white chocolate is now 32.7°C.

Continue mixing with the spatula...

...until the temperature of the chocolate reaches 29°C. This is the ideal temperature for using tempered white chocolate.

Once the white chocolate is at the right temperature, place the Sparkling 3 tablet chocolate mould flat on the work surface and pour the tempered white chocolate into it.

Tap the sides of the mould with a chocolate spatula to ensure the chocolate fills the cavities entirely and to bring up any air bubbles.

Flip the mould over a sheet of parchment paper to empty the cavities...

...and tap the spatula on the side of the tray to let the excess chocolate drain.

This is what the result should look like. White chocolate has greater fluidity than dark chocolate, resulting in a very thin chocolate shell. Therefore, a second layer will be needed. Be careful however not to create a shell that is too thick, as space needs to be left for the ganache.

Scrape the surface of the mould to remove chocolate drips...

...and place the tray upside down on a clean sheet of parchment paper for crystallization. This can be accelerated by placing the mould in the fridge for 10 to 15 minutes. Then repeat these steps to make a second layer of white chocolate.

Transfer the pistachio ganache into a piping bag.

The crystallized white chocolate that has become opaque.

Scrape the surface of the mould to make the edges super clean.

Filling: Place puffed rice grains in the chocolate mould cavities.

Cut the end of the piping bag to create a small opening to control the flow of ganache.

Pipe the pistachio ganache in a thin layer...

...into all the mould cavities.

Ensure that the filling does not exceed the edge of the mould. Leave an empty space of about 2 to 3mm to be able to close the cavities. Fill in the edges if there is not enough ganache.

Tap the mould on the work surface to pack and smooth the ganache in the cavities.

Pour the remaining tempered white chocolate into a piping bag. It can be a leftover of tempered chocolate that has been kept at a temperature of 29°C. If the chocolate has not been kept at the right temperature, temper it again as if it had never been tempered.

Cover the pistachio ganache with the tempered white chocolate, which reads 29°C.

Tap the mould on the work surface to smooth the chocolate and bring up air bubbles.

This is what the result should look like.

Before the chocolate crystallizes, place the mould on a sheet of parchment paper and smooth the surface with the chocolate spatula.

Let the white chocolate crystallize at room temperature (18°C) or in the fridge for 10 to 15 minutes.

Once the white chocolate is crystallized, it becomes opaque as before.

Cover the mould with a sheet of parchment paper and a baking sheet, and flip everything onto the work surface. Then slightly twist to detach the chocolate tablets. If tempering has been done correctly, the chocolate will come out easily and will be shiny on the surface.

Here are our white chocolate tablets filled with pistachios. Store in a cool place due to the cream contained in the pistachio filling, and consume quickly. Bon appétit!