Rachel just made this pistachio praliné for candy bars and other things. Praliné is a French technique for toasting nuts in hot sugar, cooling completely until the sugar is brittle, then grinding to a flavorful paste. We consider praliné to be a fundamental chocolatier technique, along with ganache, caramel, and gianduja.
Now she’s teaching our chocolate maker, Shaman, how to table temper chocolate. Pretty entertaining to listen to.