{"product_id":"pate-de-pistache-1kg","title":"Pistachio Paste - 1kg","description":"\u003ch2\u003eSosa Pistachio Paste 1 KG, Professional Quality with No Added Sugar\u003c\/h2\u003e\n\u003cp\u003eThe pure intensity of pistachio in \u003cstrong\u003epro 1 kg size\u003c\/strong\u003e. Designed for \u003cstrong\u003eartisan pastry chefs, ice cream makers, chocolatiers, and chefs\u003c\/strong\u003e, \u003cstrong\u003eSosa pistachio paste\u003c\/strong\u003e concentrates the full essence of pistachio in a smooth, uniform texture that is easy to incorporate. \u003cstrong\u003eNo added sugar\u003c\/strong\u003e, you retain full freedom to adjust sweetness in your recipes. Made from carefully selected and roasted pistachios, this paste offers an \u003cstrong\u003eintense and natural flavor\u003c\/strong\u003e perfectly suited to the most demanding creations.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, we distribute the \u003cstrong\u003eSosa pistachio paste 1 kg\u003c\/strong\u003e, a professional reference used by demanding pastry chefs and chocolatiers for all their desserts, artisanal ice creams, ganaches, and fillings. Pro 1 kg size ideal for regular production use. It is also THE pistachio paste favored by passionate enthusiasts to make trendy recipes like the \u003cstrong\u003eDubai chocolate bar\u003c\/strong\u003e, the \u003cstrong\u003epistachio-raspberry molten cake\u003c\/strong\u003e, or \u003cstrong\u003epistachio financiers\u003c\/strong\u003e.\u003c\/p\u003e\n\u003csection aria-labelledby=\"caracteristiques-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"caracteristiques-title\"\u003eSosa features and quality\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e100% pistachio, no added sugar\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eUnlike most commercial pistachio spreads (which often contain 30 to 50% sugar), \u003cstrong\u003eSosa pistachio paste\u003c\/strong\u003e is a \u003cstrong\u003epure\u003c\/strong\u003e preparation. Ultra-simple composition: roasted pistachios + soy lecithin emulsifier + natural flavor + spirulina concentrate for color. No added sugar. This allows you to \u003cstrong\u003efreely adjust the sweetness\u003c\/strong\u003e of your recipes without unbalancing the flavors.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSmooth and uniform texture, easy to use\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eSosa paste has a fluid and perfectly smooth texture, easy to incorporate \u003cstrong\u003ehot or cold\u003c\/strong\u003e into all your preparations. No lumps, no excessive oily separation. Instantly blends with ganaches, pastry creams, mousses, ice cream bases. A valuable time saver in daily production, no longer needing long mixing to achieve a homogeneous emulsion.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePro 1 kg size, production profitability\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003e1 kg\u003c\/strong\u003e size is the professional standard. For comparison: a 200 g jar is suitable for occasional or amateur trials, but the kg allows for \u003cstrong\u003econtinuous production\u003c\/strong\u003e without interruption. Store at room temperature, away from light. Once opened, consume within 6 months for optimal freshness.\u003c\/p\u003e\n\u003cp\u003eFor a pastry workshop that regularly sells pistachio desserts, this size is essential. For advanced enthusiasts who make several pistachio recipes per month, the investment remains cost-effective compared to repeatedly buying small sizes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSosa Ingredients, a global gastronomic reference\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is the leading Spanish manufacturer for high-end pastry and gastronomy, present in the kitchens of the world’s top Michelin-starred chefs. Founded in 1967, Sosa specializes in texturizers, nuts, technical preparations, and culinary innovations. This pistachio paste is part of Sosa’s \u003cstrong\u003e\"Transparence\" range\u003c\/strong\u003e, guaranteeing ingredient purity and consistent performance in every jar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eNatural green color, zero artificial coloring\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe characteristic green of Sosa paste is obtained thanks to \u003cstrong\u003espirulina concentrate\u003c\/strong\u003e (a micro-algae rich in natural chlorophyll) and not artificial colorings. This gives a subtle natural green color, perfect for elegant desserts. If you want a more intense green for certain decorations, you can add a bit of \u003cstrong\u003enatural green food coloring\u003c\/strong\u003e (also available from Patissland).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"applications-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"applications-title\"\u003eRecommended applications in pastry\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eArtisanal ice creams, semi-freddo, and sorbets\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eSosa pistachio paste is \u003cstrong\u003ethe star ingredient of artisanal pistachio ice creams\u003c\/strong\u003e. Standard dosage: 80-120 g paste per liter of ice cream mix depending on desired intensity. The smooth texture blends perfectly with the pasteurized mix before churning, with no segregation during freezing. For semi-freddo, incorporate the paste into Italian meringue or whipped cream. For pistachio sorbet: add the paste to the warm base syrup and blend. Achieve a subtle natural green color and a powerful flavor.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePistachio cream and dessert mousses\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor a \u003cstrong\u003epistachio cream\u003c\/strong\u003e: egg yolk + sugar + milk + cream + pistachio paste (30-50 g per 500 ml liquid), cook at 82°C, then cool. Smooth texture perfect for 3D dessert inserts in the style of Cédric Grolet.\u003c\/p\u003e\n\u003cp\u003eFor an \u003cstrong\u003eairy pistachio mousse\u003c\/strong\u003e: pistachio custard + gelatin + whipped cream, perfect for desserts. Dosage: 60-80 g paste per 500 g cream. Result: clear pistachio flavor in an ultra-light texture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eChocolate ganaches and fillings\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eClassic pairing: \u003cstrong\u003epistachio-white chocolate ganache\u003c\/strong\u003e for candies, bars, or desserts. Typical proportions: 300 g white chocolate + 200 g cream + 80 g pistachio paste. The pistachio + white chocolate combination is one of the most sought-after pairings in high-end chocolate making.\u003c\/p\u003e\n\u003cp\u003eFor the \u003cstrong\u003eDubai chocolate bar\u003c\/strong\u003e (viral trend), Sosa pistachio paste is the key ingredient in the pistachio-kadaif filling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFinanciers, pistachio cakes and biscuits\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eIncorporate 30-50 g of Sosa pistachio paste into your \u003cstrong\u003epistachio financiers\u003c\/strong\u003e, moist cakes, madeleines, or cookies. Replaces or complements traditional pistachio powder for a much more intense flavor. The paste provides taste, natural green color, and extra moistness (the fats in pistachios hydrate the batter).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePralines, nougats, and chocolate candies\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo make a \u003cstrong\u003ehomemade pistachio praline\u003c\/strong\u003e: mix Sosa pistachio paste with cooled caramelized syrup. Fluid or crunchy texture depending on your preference.\u003c\/p\u003e\n\u003cp\u003eFor a \u003cstrong\u003epistachio nougat\u003c\/strong\u003e: incorporate the paste into the white Italian meringue mass + honey + sugar. For \u003cstrong\u003epistachio-filled chocolate candies\u003c\/strong\u003e: pour pure pistachio paste (or mixed with a bit of cocoa butter) into pre-chocolate-coated polycarbonate molds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHomemade pistachio spread (no added sugar)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo create your \u003cstrong\u003ehomemade pistachio spread\u003c\/strong\u003e: mix 300 g of Sosa paste + 150 g melted white chocolate + 50 g neutral oil + powdered sugar to taste (start with 80 g, adjust). Result: an intense, natural spread, without industrial additives or preservatives, with only the sugar you choose to add. A healthy alternative to commercial spreads.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSavory use, sauces, stuffings, vinaigrettes\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eSosa pistachio paste is also used \u003cstrong\u003ein savory cooking\u003c\/strong\u003e in gourmet restaurants: pistachio sauce for white meat (chicken, veal), stuffing for roasted poultry, pistachio-olive oil vinaigrette for warm salads, pistachio butter for fish. The fact that it contains no added sugar makes it perfectly suitable for savory preparations, which would be impossible with a commercial sweet spread.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"recettes-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"recettes-title\"\u003eSignature recipes you can make with this paste\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDubai chocolate bar (Fix Dessert Chocolatier)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eDubai chocolate bar\u003c\/strong\u003e that went viral on TikTok\/Instagram (created by Fix Dessert Chocolatier) is made of milk chocolate + crunchy pistachio filling with \u003cstrong\u003ekadaïf\u003c\/strong\u003e. Sosa pistachio paste is the key ingredient in the filling: mixed with tahini, butter, and toasted kadaïf, it forms the iconic filling. Find the full recipe on the Patissland blog (rank 2 for \"Dubai pistachio chocolate recipe\" 390\/month).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePistachio-raspberry cake with flowing center\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTrendy modern classic: \u003cstrong\u003emoist pistachio cake with a flowing raspberry center\u003c\/strong\u003e. Cake batter enriched with 60-80 g of Sosa pistachio paste, raspberry coulis core frozen in a pouch, short baking time to keep the center melting. Combination of raspberry acidity + pistachio roundness, striking visual when sliced. Detailed recipe on the Patissland blog (rank 8 for \"pistachio raspberry cake\" 1300\/month).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHigh-flavor pistachio financiers\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003epistachio financiers\u003c\/strong\u003e gain a lot of character with Sosa paste. Dosage: 40 g of Sosa paste added to the classic batter (brown butter, almond powder, powdered sugar, egg whites). The paste brings both deep flavor and natural green-yellow color. No need for food coloring anymore. Detailed recipe on the Patissland blog.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHomemade pistachio magnums\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eMake your own \u003cstrong\u003epistachio magnums\u003c\/strong\u003e from a pistachio ice cream mix (milk + cream + sugar + Sosa paste 100 g\/liter) + dark or white chocolate coating. Mold in silicone magnum molds, freeze for 4 hours, unmold, dip in tempered chocolate. A much more intense artisan version than industrial ones. Sosa paste brings exactly that \"real pistachio\" taste missing from supermarket versions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePistachio creamy filling for Grolet trompe-l'œil desserts\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor the \u003cstrong\u003eCédric Grolet trompe-l'œil desserts\u003c\/strong\u003e made in Pavoni molds from the Grolet collection: Sosa paste is perfect for the \u003cstrong\u003epistachio creamy center\u003c\/strong\u003e. Dosage: 40 g for 500 ml of creamy filling. At Patissland you find all Grolet molds (lemon, hazelnut, chestnut) to complete your set.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePistachio-raspberry tart in the style of Pierre Hermé\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe classic tart with \u003cstrong\u003epistachio almond cream\u003c\/strong\u003e (almond powder + butter + sugar + eggs + 40 g of Sosa paste) baked on a shortcrust pastry base + fresh raspberries on top + red mirror glaze. The \"pro version\" of the most beautiful contemporary tarts. At Patissland: shortcrust pastry recipe, tart molds, and all decorating accessories.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"public-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"public-title\"\u003eWho is this 1 kg size for?\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eProfessional pastry chefs, continuous production\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eprofessional pastry chefs\u003c\/strong\u003e (shops, workshops, caterers) use the 1 kg size as a base stock. A 1 kg jar generally covers 2 to 4 weeks of production depending on volume: equivalent to about 12-15 liters of artisan pistachio ice cream or 20-30 individual desserts or 40-50 batches of financiers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eArtisan ice cream makers, core range\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eartisan ice cream makers\u003c\/strong\u003e, pistachio is an essential signature flavor. A medium-sized ice cream maker uses between 5 and 20 kg of Sosa pistachio paste per high season (June-September). The 1 kg size makes stock management easier and guarantees freshness (a single opened jar consumed quickly gives better results than a large bucket opened over several months).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eChocolatiers, pralines, and ganaches\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003echocolatiers\u003c\/strong\u003e use Sosa paste to make pistachio chocolate candies, pistachio-kadaïf filled bars (Dubai), homemade pralines, signature ganaches. The 1 kg size allows producing several batches of chocolates per month without running out. Consistent quality guaranteed by Sosa with every jar, which is important when regularly producing candies that must always have the same taste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePassionate amateurs, ambitious recipes\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003ePassionate amateurs\u003c\/strong\u003e who regularly make desserts, homemade ice creams, or Dubai bars can easily make the 1 kg format cost-effective. An opened jar keeps for 6 months away from light and heat. If you make pistachio recipes 1-2 times a month, you will use up the jar without any problem. Much more economical than buying several 200 g jars.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eGourmet chefs, sauces and savory creations\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eIn \u003cstrong\u003egourmet cooking\u003c\/strong\u003e, unsweetened pistachio paste is a premium seasoning ingredient: vinaigrettes, sauces for white meat or fish, poultry stuffings, incorporation in risottos, foie gras garnish... Michelin-starred chefs use it occasionally but in very sophisticated combinations. The 1 kg format generally covers 2-3 months of use in a classic gourmet restaurant.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"specs-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"specs-title\"\u003eProduct information and storage\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIngredients and allergens\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Pistachio, Emulsifier: soy lecithin (E322), spirulina concentrate, natural flavor (tree nuts).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e: Contains soy and tree nuts (pistachio). May contain traces of milk, peanuts, sesame seeds, other tree nuts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Sosa Ingredients, Spain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e: 1 kg jar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStorage, before and after opening\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eBefore opening\u003c\/strong\u003e: store at room temperature, away from light and humidity. Best before date indicated on the jar (usually 12-18 months after production).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter opening\u003c\/strong\u003e: reseal tightly. Can be stored at room temperature (18-22°C) for 3 months. For longer storage (up to 6 months): refrigerate, note that the paste becomes firmer when cold, so let it return to room temperature 1 hour before use.\u003c\/p\u003e\n\u003cp\u003eDo not freeze (texture breaks down upon thawing).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOil separation phenomenon (normal)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eLike all pure dried fruit pastes without stabilizing additives, Sosa pistachio paste may develop a \u003cstrong\u003ethin layer of vegetable oil on the surface\u003c\/strong\u003e after prolonged storage. This is perfectly normal and a sign of a natural product. Simply \u003cstrong\u003estir vigorously\u003c\/strong\u003e with a spatula before use to reincorporate the oil. For regular use (several times a week), no problem, the product remains naturally homogeneous.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"associes-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"associes-title\"\u003eComplementary Patissland products\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOther Patissland pistachio products\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo complete your pistachio arsenal:\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003ePistachio Powder\u003c\/strong\u003e 100% shelled, ideal for financiers, pistachio almond pastes, macarons\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003e125 ml Pistachio Flavor\u003c\/strong\u003e, aromatic concentrate to enhance the taste of preparations (to be used in addition to the paste, not as a replacement)\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003ePariani 50% Pistachio Paste (200g format)\u003c\/strong\u003e, Italian alternative in a smaller size for trials or occasional use\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eWhole shelled pistachios\u003c\/strong\u003e, for decorations and crunchy inclusions\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhite and milk chocolate for pairings\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003epistachio + white chocolate\u003c\/strong\u003e pairing is an absolute classic of high-end pastry. Patissland offers couverture chocolates from Valrhona, Callebaut, Cacao Barry, suitable for ganaches, fillings, and coatings. For the Dubai bar: professional quality milk chocolate 35-40% cocoa. For pistachio-white chocolate ganache: Ivoire 35% Valrhona or equivalent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eKadaïf for Dubai bar\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo make the \u003cstrong\u003eauthentic Dubai chocolate bar\u003c\/strong\u003e, you need \u003cstrong\u003ekadaïf\u003c\/strong\u003e (angel hair filo dough) toasted in butter then mixed with pistachio paste + tahini. Patissland offers frozen kadaïf of pastry quality, essential to preserve the recipe’s integrity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMolds for bars, magnums, and entremets\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eDepending on your pistachio project:\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003ePolycarbonate chocolate bar molds\u003c\/strong\u003e, for Dubai bars and filled bars\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eSilicone magnum molds\u003c\/strong\u003e, for coated individual ice creams\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eSilikomart entremets molds\u003c\/strong\u003e, for complex assemblies\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003ePavoni Cédric Grolet molds\u003c\/strong\u003e (hazelnut, lemon, chestnut), for trompe-l'œil entremets including pistachio cream\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"faq-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"faq-title\"\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDifference between Sosa pistachio paste and Pariani paste?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eBoth are excellent professional qualities, but different:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSosa 1 kg\u003c\/strong\u003e: 100% pistachio, no added sugar, origin Spain, fluid texture, intense and pure taste, natural green color thanks to spirulina. Professional 1 kg format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePariani 50%\u003c\/strong\u003e: 50% pistachio + sunflower oil + sugar, origin Italy, slightly firmer texture, milder taste because sweetened. 200 g format, better suited for occasional trials.\u003c\/p\u003e\n\u003cp\u003eChoice: Sosa for the professional pastry chef who wants to control sugar and get maximum flavor. Pariani for beginners or occasional amateur use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan this paste be used instead of pistachio powder?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eNot a direct 1:1 substitution because texture and moisture differ:\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003ePistachio powder\u003c\/strong\u003e = dry, provides structure (replaces part of the flour\/almond powder)\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003ePistachio paste\u003c\/strong\u003e = fatty\/liquid, provides flavor and softness (replaces part of the butter or cream)\u003c\/p\u003e\n\u003cp\u003eIn a financier recipe, you can add 30-40 g of PASTE IN ADDITION to the classic almond powder, slightly reducing the butter (-20 g). Result: much stronger pistachio flavor without unbalancing the texture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat dosage for an intense flavor result?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eIndicative dosages for pure pistachio flavor:\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eIce cream \/ churned mix\u003c\/strong\u003e: 80-120 g per liter of mix\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eWhite chocolate ganache\u003c\/strong\u003e: 80 g for 500 g of ganache\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eEntremet mousse\u003c\/strong\u003e: 60-80 g for 500 g of mousse\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003ePastry cream\u003c\/strong\u003e: 30-50 g for 500 ml of liquid\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eFinanciers \/ madeleines\u003c\/strong\u003e: 30-40 g for a standard batter (10 pieces)\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eChocolate bar filling\u003c\/strong\u003e: 40-50% of the filling weight\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDoes Sosa paste contain palm oil?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eNo\u003c\/strong\u003e. Sosa pistachio paste contains no palm oil, nor any added oil other than that naturally present in pistachios. The oily separation you may see on the surface of the jar is only the natural pistachio oil. Full ingredients: pistachio + soy lecithin (emulsifier) + spirulina concentrate (color) + natural flavor. Absolutely no industrial fat additives.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs Sosa paste suitable for vegetarian or vegan diets?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eYes\u003c\/strong\u003e. Sosa pistachio paste is 100% plant-based: only pistachios (tree nut), soy lecithin (plant emulsifier), spirulina (micro-algae), natural flavor. No animal ingredients, no dairy derivatives, no eggs. It is perfectly suitable for vegetarian and vegan diets. However, beware of allergies: contains soy and tree nuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan you make your own homemade pistachio paste?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTechnically yes, but amateur results are clearly inferior:\u003c\/p\u003e\n\u003cp\u003e1\/ Roasting pistachios: difficult to master without under-roasting or burning\u003c\/p\u003e\n\u003cp\u003e2\/ Grinding: requires a very powerful processor (amateurs get a grainy texture, never smooth)\u003c\/p\u003e\n\u003cp\u003e3\/ Emulsion: without lecithin, the paste separates quickly\u003c\/p\u003e\n\u003cp\u003e4\/ Color: natural pale green (less vivid)\u003c\/p\u003e\n\u003cp\u003eThe price of homemade paste is also rarely lower than Sosa pro (high cost of raw pistachios). For consistent, professional-quality results, industrial Sosa paste is essential.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhere to find professional pistachio paste in France?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eSosa 1 kg pistachio paste is available in \u003cstrong\u003eprofessional pastry stores\u003c\/strong\u003e and in \u003cstrong\u003especialized online pastry shops\u003c\/strong\u003e like Patissland. Large food retailers sometimes offer budget versions, but the professional Sosa quality is generally not available there; you need to go through specialized channels. Patissland guarantees regular stock and product freshness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eShould you prefer 1 kg or several small jars?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eIt depends on your usage frequency:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 kg\u003c\/strong\u003e: economical per kg, ideal if you use the paste at least 1-2 times a month and will consume the jar within 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmall jars (200 g)\u003c\/strong\u003e: more expensive per kg but preferable for occasional trials or exceptional use. Avoids waste from partially consumed large quantities.\u003c\/p\u003e\n\u003cp\u003eProfessionals always choose the 1 kg size. Regular enthusiasts do too. Beginners can start with the 200 g size before moving on to the 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003cstyle\u003e\n  .patissland-faq {\n    margin: 2.5rem 0;\n    font-family: -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, sans-serif;\n    max-width: 100%;\n  }\n  .patissland-faq__title {\n    font-size: 1.5rem;\n    font-weight: 600;\n    margin-bottom: 1.25rem;\n    color: #2c1810;\n    border-bottom: 2px solid #8B4513;\n    padding-bottom: 0.5rem;\n  }\n  .patissland-faq__item {\n    border: 1px solid #e5e0d8;\n    border-radius: 8px;\n    margin-bottom: 0.75rem;\n    background: #fdfaf5;\n    overflow: hidden;\n    transition: box-shadow 0.2s ease;\n  }\n  .patissland-faq__item[open] {\n    box-shadow: 0 2px 8px rgba(139, 69, 19, 0.08);\n    border-color: #8B4513;\n  }\n  .patissland-faq__question {\n    padding: 1rem 1.25rem 1rem 2.5rem;\n    cursor: pointer;\n    font-size: 1rem;\n    color: #2c1810;\n    list-style: none;\n    position: relative;\n    padding-right: 2.5rem;\n    user-select: none;\n    transition: background-color 0.2s ease;\n  }\n  .patissland-faq__question strong { font-weight: 600; }\n  .patissland-faq__question:hover { background-color: #f5efe5; }\n  .patissland-faq__question::-webkit-details-marker { display: none; }\n  .patissland-faq__question::marker { display: none; content: \"\"; }\n  .patissland-faq__question::before {\n    content: \"\";\n    position: absolute;\n    left: 1.1rem;\n    top: 50%;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #8B4513;\n    border-bottom: 2px solid #8B4513;\n    transform: translateY(-70%) rotate(-45deg);\n    transition: transform 0.2s ease;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::before {\n    transform: translateY(-30%) rotate(45deg);\n  }\n  .patissland-faq__question::after {\n    content: \"+\";\n    position: absolute;\n    right: 1.25rem;\n    top: 50%;\n    transform: translateY(-50%);\n    font-size: 1.5rem;\n    font-weight: 300;\n    color: #8B4513;\n    line-height: 1;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::after { content: \"−\"; }\n  .patissland-faq__answer {\n    padding: 0 1.25rem 1.25rem 2.5rem;\n    color: #4a3c2e;\n    line-height: 1.65;\n    font-size: 0.95rem;\n  }\n  .patissland-faq__answer p { margin: 0 0 0.75rem 0; }\n  .patissland-faq__answer p:last-child { margin-bottom: 0; }\n  @media (max-width: 640px) {\n    .patissland-faq__title { font-size: 1.25rem; }\n    .patissland-faq__question { font-size: 0.95rem; padding: 0.875rem 1rem 0.875rem 2.25rem; padding-right: 2.25rem; }\n    .patissland-faq__answer { padding: 0 1rem 1rem 2.25rem; font-size: 0.9rem; }\n  }\n\u003c\/style\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51486690410835,"sku":"44132","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-de-pistache-1kg-sosa-1.jpg?v=1772158581","url":"https:\/\/patistopsland.com\/en\/products\/pate-de-pistache-1kg","provider":"Patissland","version":"1.0","type":"link"}