Fill the polycarbonate praline mold with tempered Sublime Dark 55% or 64% or 72% (31°C – If used Sublime Latte 36/38 temperate at 30°). Tap the mold to remove air bubbles, then invert it to empty out the excess. Let it crystallize for 10–15 minutes depending on the room temperature.

Fill with Dulcistar Pistachio Dubai cream for filling, leaving about 2 mm from the top edge.

Allow to crystallize and seal with dark couverture.

Unmold and store at 16 °C in a cool, dry place.