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Message: [QUOTE="retired baker, post: 52025, member: 3749"] I used 30g pistaccios 30g white choc 70g soft butter. process the nuts with the choc til smooth. I had to put it in a small stainless bowl and warm it over the stove to smooth the choc out. beat the butter in by hand, I added pist flavored emulsion and coloring, I will use this to fill molded chocolates. It will work as a filling for pastry and cakes, pistaccio and rasp go well. [URL unfurl="true"]https://youtube.com/shorts/veW--Eu392A?si=JmtbG2RyWrU6Pwjn[/URL] [/QUOTE]