One of the most popular flavours in chocolatier, patisserie and ice cream applications right now (have you tried the viral Dubai pistachio chocolate bar yet?). Pistachio paste has a rather unique taste, leaning towards savoury with a nutty, earthy flavour profile that pairs perfectly with sweeter flavours. As these Nutural World pastes are made from 100% premium nuts, ground smooth with granite stone grinders, you know you're getting the finest quality nut products. 

Pistachio is an incredibly versatile flavour that tastes great with a wide variety of fruits, spices and chocolate couvertures. Find a few of our favourite combinations below! 

Applications 

Chocolate 

• Fill bars and bonbons, or make truffles – try one of our favourite recipes: 
  • White chocolate, lemongrass and pistachio truffles 
  • Pistachio and marzipan dark chocolate bonbon 
  • Pistachio praline 
  • Ruby, raspberry and pistachio bar
  • Rose, pistachio and hazelnut truffle 
  • Pistachio, burnt butter and raspberry chocolates 
• Make pistachio praline or brittle – combine pistachio paste and sugar to make your own praline 

Bakery & Patisserie 

• Chocolate and pistachio babka – warm and drizzle over chocolate babka 
• Pistachio cake – mix into your cake batter or buttercream for a pale green colour and nutty flavour 
• Pistachio brownies – warm the pistachio paste and drizzle over still warm brownies 
• Pistachio macarons – flavour and colour your macarons with pistachio paste 

Ice Cream & Gelato 

• Pistachio gelato - combine pistachio nut paste and neutral gelato base 

Flavour Pairings 

With its earthy, savoury taste and low sweetness, pistachio is the perfect companion to many sweeter flavours. It goes great with fruits like orange, lemon, apricot and raspberry, or other nuts like coconut. It’s also fantastic in savoury applications and complements spices such as saffron and cardamom. And, of course, chocolate! Our favourites are Cacao Barry Extra-Bitter Guayaquil 64% dark chocolate, Alto el Sol 65%, Luker Nevado white chocolate or Cacao Barry Zephyr white chocolate. And pistachio pairs especially well with Callebaut’s Ruby RB1! 

Troubleshooting 

Oil layer on top of product – Oil separation is completely normal with these all-natural nut pastes, simply use a sharp implement such as a skewer to pierce the surface in several places and leave for a while to reabsorb the oil before stirring until completely combined.