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Bâtonnet Glacé Mangue Pistache

Jean-Thomas Schneider

By Jean-Thomas Schneider

Ingredients

Pistachio chocolate glaze

  • Milk chocolate 600g
  • Cocoa butter 240g
  • Oil 80g
  • Chopped pistachio 100g

Lime crumble

  • Candia Professional Extra Taste Butter 100g
  • Caster sugar 100g
  • Strong white flour type 45 100g
  • Ground Almonds 100g
  • Grated lime peel 10g
  • Oil 10g
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