APRICOT AND PISTACHIO THIMBLE CUP
Chocolate and pistachio cup with apricot filling
Servings: 100 cups
Combine CHOCOSMART CIOCCOLATO BIANCO and PRALIN DELICRISP PISTACHE in a planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.
Pour the mixture into a pastry bag fitted with round plain tip nr 10.
Half-fill the DOBLA THIMBLE CUP with the creamy apricot filling.
Pipe the crunchy pistachio filling to fill up the rest of the cup.
Top off with SCAGLIETTE CIOCCOLATO PURO LATTE.