Pistachio Grapefruit Chocolate Candy Recipe

In a saucepan, combine the heavy cream and glucose syrup over medium heat. Bring the mixture to a *boil*, watching closely to avoid scorching.

Once boiling, pour the hot cream over the chopped white chocolate and pistachio paste. Blend with an immersion blender until you achieve a *smooth texture*.

Next, add the butter and blend again. Depending on your preference, you can either cool the ganache for 6-8 hours covered with film or directly fill it into chocolate shells.

In a fresh saucepan, heat the heavy cream until it just starts to boil. Remove the pan from heat and pour the hot cream over the white chocolate in a bowl.

Blend the mixture until *completely melted* and smooth. Allow it to cool slightly, then incorporate the grapefruit juice and Aperol, blending once more.

Finally, add the butter and zest, stirring until well mixed. Just like with the pistachio filling, let this filling stabilize before using.

To form the candies, take two halves of your chocolate shells. Use the ganache to adhere them together; it sets perfectly without any additional heating. This means less hassle and a *simplified process*.

Keep in mind that the shells can be made from milk chocolate for a delightful flavor contrast with the fillings. Your delicious pistachio-grapefruit chocolates are now ready to be enjoyed!