|RENO CONCERTO BIANCO 31,50%||g 450|
|JOYCREAM PISTACCHIO||g 600|
Melt chocolate at 40°C and stir in JOYCREAM PISTACCHIO (pistachio).
Combine rum, then stir until the ganache becomes quite thick.
Let it rest for 10 minutes.
Shape the dough into small balls.
Roll them directly into chopped pistachios or, as an alternative, dip them into tempered RENO CONCERTO BIANCO 31.5% and roll them into chopped pistachios immediately after.
Keep in a cool and dry place (15-20°C).