75g white sugar
12g powdered pistachio
50g crumbled pistachio
50g 35% Soie Blanche white choc
66% or 74% Baking Wafers, tempered
Caramelise the sugar and add the powdered pistachio. Add the white choc and leave on low heat whilst mixing.
Quickly pour onto silpat and flatten.
Once cool, coat in dark chocolate and decorate with crumbled pistachio or your favourite nuts.