It was just before the filling was not going anywhere, since I do not seem to pistachio and chili sounded like a special lucky combination. Jeg prøvede heldigvis alligevel – that is, as we know no sacred cows in my kitchen – things need to be tested.

The so-called pistachio paste, I really really like – in very small amounts – it just needs to be matched by some. It ended up being right pistachios and chili – little syrup to bind it all together with and thick dark chocolate. Now it just right.

Ingredients:

Nice, dark chocolate molds

‘pistaciemasse’ – i.e.. dessertmasse med pistaciesmag

100 gr usaltede pistacienødder

1 – 2 tsk chili eller lidt finthakket frisk

150 – 200 gr lys agavesirup

How to:

Prepare chocolate shells, see . little about chocolate.

Finely chop the pistachios – lettest i foodprocessor – and mix with 'pistacie'massen and chili.

Stir it up with agave syrup until it has the consistency of dessert mass had from the start.

Filling the molds by means of a small freezing bag is used as a piping bag. Smooth after in each with a finger dipped in cold water.

Ask the shape of the keel ½ hour and closes with melted chocolate.