THE 2-MINUTE RULE FOR PISTACHIO CHOCOLATE

Sugar bloom, Conversely, is brought on by excessive humidity. When chocolate is stored inside of a damp setting, the humidity about the surface dissolves some of the sugar. As the dampness evaporates, it leaves behind a tough, speckled crust of recrystallized sugar.Hey Jo, my pistachio paste is pistachio nuts ground into a paste with a bit olive oi