Chardons are one of the most interesting styles of chocolate candy available: a combination of vanilla, pistachio and Kirsch. The word “chardon” refers to the spiked outer shell of a chestnut in French.
Today, the word chardon is designated to this delicious chocolate candy treat. This recipe, courtesy of Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone
If you’re not sure where to buy pistachio paste, check your local gourmet stores or shop for it online at Kitchen Clique. If you go nuts for chocolate and pistachio, or just enjoy trying new recipes, these Pistachio Chardons are the perfect treat for you.
Note: Chocolate Epiphany recommends using a mix of two chocolates for the ganache to allow the vanilla flavor to come through. Milk Chocolate does not provide enough of a contrast with the pistachio, so blending two darker types of chocolate is ideal.
Ingredients
Vanilla Ganache
5 1/2 ounces 50% chocolate, chopped
3 1/2 ounces 64% chocolate, chopped
2 tablespoons light corn syrup
3/4 cup plus 1 tablespoon heavy cream
1/2 vanilla bean, split, or 2 tablespoons pure vanilla extract
Pistachio-Almond Mixture
12 ounces almond paste
2 tablespoons Kirsch
1/3 cups pistachio paste
Making the Ganache:
1. Line a 10 x 15-inch rimmed backing sheet with plastic wrap. Combine both chocolates and the corn syrup in a large bowl.
2. Pour the cream into a medium saucepan over medium-high heat and scrape the seeds of the vanilla bean into it. Scald the cream, removing the pan from the heat when small bubbles begin forming at the edges. Pour it over the chocolate and whisk until the mixture is smooth and the chocolate is melted. If using vanilla extract instead of vanilla bean, stir it in now.
3. Pour the ganache into the prepared pan, and cover with plastic wrap to prevent a skin from forming. Refrigerate for about one hour or until the ganache reaches pipe-able consistency. Stirring the ganache will accelerate that process. It should be set, but not firm.
4. Line a baking sheet with parchment paper. Fill a pastry bag and a re-sealable plastic bag with the ganache. Cut a 1/2 inch opening in the tip or corner of the bag. Pipe the ganache into 8-inch-long logs on the prepared backing sheet. Refrigerate until firm, or approximately 30 minutes.
Making the Pistachio-Almond mixture:
1. Put the almond paste in the bowl of an electric mixer fitted with the paddle attachment, and beat on low speed until it’s soft.
2. Add the Kirsch and the pistachio paste, and continue beating until it is well mixed.
3. Cut two large pieces of parchment paper. Put the pistachio mixture on one, and cover the pistachio mixture with the other. With a rolling pin, roll the paste into a 12 x16 inch rectangle that is about an eighth of an inch thick. Transfer to a baking sheet, and refrigerate until firm, or approximately 30 to 45 minutes.
Assembling the Chardons:
Remove the top piece of parchment paper and cut the pistachio mixture in half widthwise. You should now have two 12 x 8 inch rectangles. Place one ganache log along the width of a rectangle of pistachio mixture, and roll the pistachio mixture over it until it completely wraps the ganache. Cut the pistachio mixture where its two ends meet around the ganache. Proceed with the remaining chocolate ganache and pistachio mixture until all the logs are enrobed.
Cut each ganache-pistachio roll into 1/2 inch pieces. Roll each piece into a ball.
Line a baking sheet with wax paper. Pour the tempered chocolate in a shallow container, and roll each ball in it, by hand, until it is coated. Let the chocolate exterior set for about 15 minutes, then roll the balls in the tempered chocolate again.
Once the chocolate exterior sets slightly (around one minute), roll the balls over a wire cooling rack to create spikes in the chocolate. Let them sit on the wire rack for a few minutes, then transfer them back to the baking sheet, or they will stick to the rack. Store in an airtight container for up to one week.
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