Cut chocolate with pistachio marzipan: ganache, cutting harp and dipping fork

Bring the cream to the boil, pour it over the couverture and leave it to stand for 1 to 2 minutes. Stir with the Whisk until the ganache is smooth. Cover the surface directly and let it cool for 2 to 3 hours at room temperature or 30 to 45 minutes in the fridge.

Roll the Pistachio marzipan out with icing sugar between the rolling pins to a thickness of 5 mm and lay it, cut to size, on baking paper in the 5 mm frame.

Place a 5 mm and a 3 mm frame on top. Stir the ganache and spread it evenly over the marzipan with the angled spatula.

Lay baking paper on top, roll over it with the rolling pin so no air remains, and chill everything for 20 to 30 minutes.

Remove the slab from the frame and turn it over, marzipan side up. Spread a thin layer of tempered couverture over the marzipan, let it set, then turn the slab back over.

Slide the slab onto the cutting harp with a baking sheet and cut Cut chocolate measuring 3 x 1.5 cm.

Dip each praline upside down into the tempered couverture and press it with the dipping fork at the edge of the long side until fully submerged. It will turn over and rest on the fork.

Lift it up slightly several times so the couverture can drip off, wipe the base against the edge and place it on baking paper.

Draw three fine lines with the fork prongs and place a peeled Pistachio on top.