ganache

• -Mix the tempered white chocolate,pistachio paste,Ferma(30 degree)
  -Spread in the frame ( 30 x 30 x 10 mm)
  -Set at the room temp for 1~2 days
  -Cut in 25 x 25mm

Coating

• -Mix Ferma, Trehlos,Pistachio paste
  -Dip the ice praline into the above mixtrue and set in the chiller.