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pistachio-praliné
A two-layer bonbon developed with the amazing Geert Vercruysse of Kortrijk, Belgium. Bottom layer is almond-hazelnut praliné mixed with Danta white chocolate and feuilletine. Top layer is a Danta white chocolate ganache mixed with pulverized pistachios. Deee-lish!!!
Comment
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Comment by Susan Van Horn on March 18, 2012 at 10:53pm -
Wow!
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Comment by Emily Woloszyn on October 3, 2011 at 9:32pm -
Looks devine!
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