Pistachio and Chocolate Cream from Modica 190 grams

White cream [sugar, vegetable oils and fats (sunflower oil, palm oil, palm kernel oil), skimmed MILK powder (10%), whey powder (MILK), emulsifier (sunflower lecithin), flavoring (vanillin)], PISTACHIO 28% , Sicilian PISTACHIO 7%, dark grains based on "Modica Chocolate PGI" (13%).
Pistachio origin: non-EU, Sicily.
Chocolate Origin: Sicily.

Warnings for consumers:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

(average values ​​per 100 g): Calories 582 Kcal/2423 KJ, Fats 40 g, Saturated fats 13.5 g, Total carbohydrates 47 g, Sugars from carbohydrates 44.8 g, Fibers 3 g, Proteins 7.3 g, Salt 0.14 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

12 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

HOMEMADE SNACKS STUFFED WITH PISTACHIO CREAM AND MODICA CHOCOLATE
Ingredients:
150 g Pistachio Cream and Modica Sciara Chocolate
125 g sugar
125 g flour plus a little
75 g of olive oil
50 g butter plus a little
25g milk
4 g baking powder for desserts
2 eggs
A teaspoon of vanilla extract
Method:
Grease and flour a bottomless square mold and place it on a baking tray lined with baking paper.
Whip the eggs with the sugar with an electric mixer for a few minutes, in order to obtain a clear and frothy mixture. Sift the flour with the baking powder. Mix the milk with the oil. Melt the butter, then let it cool.
Incorporate the oil mixed with the milk, then the sifted flour, finally the melted butter and the vanilla extract into the whipped eggs, mixing delicately with a spoon, until you obtain a creamy mixture. Pour it into the mold and bake at 180°C for about 40'. Take the tile out of the oven, remove it from the mold and let it cool.
Cut the pasta tile in half, horizontally, like a sandwich, then fill it with the Pistachio and Modica Chocolate cream and divide it into 6 equal portions. Complete, as desired, with chopped pistachios and icing sugar.