Bring a fresh pistachio look to your bakes with Pistachio Glaze – 250 g, a light olive-green coating in practical pellets for effortless melting and accurate portioning. The naturally inspired green shade helps your desserts stand out beautifully on the table, while the convenient “drops” format makes it easy to work with whether you’re glazing a cake, dipping biscuits or creating elegant drizzles on cupcakes.

When you need a smooth, even finish without fuss, this pistachio-flavoured glaze is a reliable choice: it melts quickly, spreads neatly and sets to a satisfying bite. Keep it unthinned for a firmer, crisp “snap”, or adjust the texture for a softer cut and a shinier surface by adding a little fat (such as cocoa butter or coconut oil) during melting.

Perfect for home bakers and professionals alike, Pistachio Glaze helps you solve the common problem of dull, uneven coatings—so your pralines, traybakes and celebration cakes look as good as they taste. Create, coat and decorate with confidence, then treat yourself (and your customers) to that irresistible pistachio-style finish. Add Pistachio Glaze – 250 g to your basket and start decorating today.

FAQs

1) What is Pistachio Glaze – 250 g best used for?
It’s ideal for coating cakes and desserts, dipping biscuits, glazing pastries, and drizzling decorative lines on cupcakes and traybakes.

2) How do I melt the glaze?
Melt it gently in a microwave or over a bain-marie at 40–45 °C, avoiding direct heat or flame.

3) Do I need to temper it like chocolate?
Tempering is not required, but controlled melting helps you achieve a smooth, even finish.

4) Can I thin the glaze for a softer texture?
Yes. For a glossier finish and softer consistency (easier slicing), add about 1/4 part fat to 1 part glaze (e.g. cocoa butter, coconut oil, or 100% vegetable fat).

5) Will it set firm and crisp?
Yes—if you don’t dilute it, it sets firmer and can give a pleasant “crunch” when bitten.

6) Does it contain allergens?
It contains milk and may contain traces of soya. Always check the full ingredients and allergen information.

Preparation: Melt the product by heating in a microwave or over a bain-marie at 40–45°C (avoid direct flame). We recommend a chocolate tempering machine. If you want the glaze to be crisp when bitten and set firm, do not thin it. For a glossier surface and a softer consistency (easier to cut) on the finished dessert, we recommend adding 1/4 part fat to 1 part glaze, e.g. cocoa butter, coconut oil. 100% fats such as Crisco Shortening or vegetable Master Martini fat.

Store in a cool, dry place away from direct sunlight and heat sources, ideally at up to 20–22 °C. Reseal well after opening and use as soon as possible.