One-sixth of the chocolate fondant mass
5 slightly toasted pistachios, cut into 4 pieces each
2 dried pistachios, cut into smaller pieces for decoration
100g white chocolate coating
100g milk chocolate
One-sixth of the chocolate fondant mass
5 slightly toasted pistachios, cut into 4 pieces each
2 dried pistachios, cut into smaller pieces for decoration
100g white chocolate coating
100g milk chocolate
Fill small fondant balls with one piece of toasted pistachio, just like the previous ones
Place the bombs on parchment paper or a plate
Refrigerate for 30 minutes
Mix the white chocolate coating with milk chocolate and melt according to the basic method
Coat the bombs with the melted chocolate and place them back on the parchment paper or plate
Add a small piece of dried pistachio to each before the chocolate sets
Let it set, and you'll have about 20 bombs.
