1 lb of dark sweet chocolate
10 ounces of crumble sponge cake or sweet bread
4 ounces of heavy whipping cream
1 lb of roughly chopped raw peeled pistachios
Melt the dark semi sweet chocolate at body temperature together with the heavy whipping cream, then add your desire crumbled sweet bread or sponge cake,
fold it in and mix well enough that all crumbles of the bread is incorporate into the melted chocolate, put the bowl of this mixture in the refrigerator at 38 degrees for 4 to 5 minutes to make the chocolate hard enough but not to hard,
with a 2 or 4 ounces scoops of the chocolate mixture, put it over the sheet pan with the roughly crushed raw peeled pistachios, roll them on it, then re-put it into the fridge to set for 10 minutes, and then you can serve them as you like.
Also a liquor can be added into the melted chocolate but just remember if you do this application make sure the alcohol content of liquor is burn before is added to the melted chocolate.
