Door 15
Milk chocolate with pistachio brittle
In our exhibition today, we have chosen a hollow mold (two halves that can be folded together with a hinge and lock) depicting a tail star/comet. Hollow metal molds like this one were mainly produced by Anton Reiche during the industrial heyday of chocolate production. The mold most probably dates from the period between 1890 and 1932. It is a beautiful piece of German industrial history and chocolate art.
The combination of creamy milk chocolate and crunchy pistachio brittle is perfect for the festive season. The pistachio brittle provides a nutty aroma that goes perfectly with milk chocolate.
If you want to make your own brittle, you need to caramelize the sugar, add roasted pistachios and leave the mixture to cool on baking paper before breaking it up. If you want to make it quickly, you can also buy high-quality pistachio brittle.