Put the pistachios in a copper preserving pan.
Cook the sugar at 118˚C with the vanilla stick.
Gently heat the pistachios.
Pour the cooked sugar over the pistachios.
Dust over a low heat without caramelising.
Put aside, leave to cool and crush with a serrated blade.
Cool.
Crush a second time.
Add the powdered ingredients.

Make up syrup.
Put the ground pistachios in the water and boil them for 1 minute.
Drain and spread the pistachios over a Silpat.
Dry the pistachios in the oven at 90ºC without letting them change colour.
Leave to cool.
Crush the pistachios with a rolling pin between two sheets of paper to separate them.

Mix everything together and table the praline on a marble top at 22˚C.

Deglaze the fruit paste with the morello cherry purée.
Add the sorbitol and bring to the boil.
Pour the mixture into a Robot Coupe over the chocolate.
Mix at medium speed.
Add the butter in paste form.
Add the Mycryo at 34˚C.
Table the ganache at 30˚C .

Heat the fruit purée to 50˚C.
Add the 27g and mix with the pectin.
Boil for two minutes.
Add the rest of the sugar and the glucose.
Cook at 76˚ Brix.
Add the tartaric acid dissolved in the water.
Mix wel.