Pistachio Paste - 1kg

Unlike most commercial pistachio spreads (which often contain 30 to 50% sugar), Sosa pistachio paste is a pure preparation. Ultra-simple composition: roasted pistachios + soy lecithin emulsifier + natural flavor + spirulina concentrate for color. No added sugar. This allows you to freely adjust the sweetness of your recipes without unbalancing the flavors.

Sosa paste has a fluid and perfectly smooth texture, easy to incorporate hot or cold 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.

The 1 kg size is the professional standard. For comparison: a 200 g jar is suitable for occasional or amateur trials, but the kg allows for continuous production without interruption. Store at room temperature, away from light. Once opened, consume within 6 months for optimal freshness.

For 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.

Sosa Ingredients 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 "Transparence" range, guaranteeing ingredient purity and consistent performance in every jar.

The characteristic green of Sosa paste is obtained thanks to spirulina concentrate (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 natural green food coloring (also available from Patissland).

Sosa pistachio paste is the star ingredient of artisanal pistachio ice creams. 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.

For a pistachio cream: 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.

For an airy pistachio mousse: 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.

Classic pairing: pistachio-white chocolate ganache 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.

For the Dubai chocolate bar (viral trend), Sosa pistachio paste is the key ingredient in the pistachio-kadaif filling.

Incorporate 30-50 g of Sosa pistachio paste into your pistachio financiers, 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).

To make a homemade pistachio praline: mix Sosa pistachio paste with cooled caramelized syrup. Fluid or crunchy texture depending on your preference.

For a pistachio nougat: incorporate the paste into the white Italian meringue mass + honey + sugar. For pistachio-filled chocolate candies: pour pure pistachio paste (or mixed with a bit of cocoa butter) into pre-chocolate-coated polycarbonate molds.

To create your homemade pistachio spread: 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.

Sosa pistachio paste is also used in savory cooking 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.

The Dubai chocolate bar that went viral on TikTok/Instagram (created by Fix Dessert Chocolatier) is made of milk chocolate + crunchy pistachio filling with kadaïf. 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).

Trendy modern classic: moist pistachio cake with a flowing raspberry center. 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).

The pistachio financiers 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.

Make your own pistachio magnums 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.

For the Cédric Grolet trompe-l'œil desserts made in Pavoni molds from the Grolet collection: Sosa paste is perfect for the pistachio creamy center. Dosage: 40 g for 500 ml of creamy filling. At Patissland you find all Grolet molds (lemon, hazelnut, chestnut) to complete your set.

The classic tart with pistachio almond cream (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.

The professional pastry chefs (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.

For artisan ice cream makers, 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).

The chocolatiers 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.

Passionate amateurs 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.

In gourmet cooking, 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.

Ingredients: Pistachio, Emulsifier: soy lecithin (E322), spirulina concentrate, natural flavor (tree nuts).

Allergens: Contains soy and tree nuts (pistachio). May contain traces of milk, peanuts, sesame seeds, other tree nuts.

Origin: Sosa Ingredients, Spain.

Packaging: 1 kg jar.

Before opening: store at room temperature, away from light and humidity. Best before date indicated on the jar (usually 12-18 months after production).

After opening: 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.

Do not freeze (texture breaks down upon thawing).

Like all pure dried fruit pastes without stabilizing additives, Sosa pistachio paste may develop a thin layer of vegetable oil on the surface after prolonged storage. This is perfectly normal and a sign of a natural product. Simply stir vigorously with a spatula before use to reincorporate the oil. For regular use (several times a week), no problem, the product remains naturally homogeneous.

To complete your pistachio arsenal:

• Pistachio Powder 100% shelled, ideal for financiers, pistachio almond pastes, macarons

• 125 ml Pistachio Flavor, aromatic concentrate to enhance the taste of preparations (to be used in addition to the paste, not as a replacement)

• Pariani 50% Pistachio Paste (200g format), Italian alternative in a smaller size for trials or occasional use

• Whole shelled pistachios, for decorations and crunchy inclusions

The pistachio + white chocolate 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.

To make the authentic Dubai chocolate bar, you need kadaïf (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.

Depending on your pistachio project:

• Polycarbonate chocolate bar molds, for Dubai bars and filled bars

• Silicone magnum molds, for coated individual ice creams

• Silikomart entremets molds, for complex assemblies

• Pavoni Cédric Grolet molds (hazelnut, lemon, chestnut), for trompe-l'œil entremets including pistachio cream

Both are excellent professional qualities, but different:

Sosa 1 kg: 100% pistachio, no added sugar, origin Spain, fluid texture, intense and pure taste, natural green color thanks to spirulina. Professional 1 kg format.

Pariani 50%: 50% pistachio + sunflower oil + sugar, origin Italy, slightly firmer texture, milder taste because sweetened. 200 g format, better suited for occasional trials.

Choice: Sosa for the professional pastry chef who wants to control sugar and get maximum flavor. Pariani for beginners or occasional amateur use.

Not a direct 1:1 substitution because texture and moisture differ:

• Pistachio powder = dry, provides structure (replaces part of the flour/almond powder)

• Pistachio paste = fatty/liquid, provides flavor and softness (replaces part of the butter or cream)

In 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.

Indicative dosages for pure pistachio flavor:

• Ice cream / churned mix: 80-120 g per liter of mix

• White chocolate ganache: 80 g for 500 g of ganache

• Entremet mousse: 60-80 g for 500 g of mousse

• Pastry cream: 30-50 g for 500 ml of liquid

• Financiers / madeleines: 30-40 g for a standard batter (10 pieces)

• Chocolate bar filling: 40-50% of the filling weight

No. 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.

Yes. 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.

Technically yes, but amateur results are clearly inferior:

1/ Roasting pistachios: difficult to master without under-roasting or burning

2/ Grinding: requires a very powerful processor (amateurs get a grainy texture, never smooth)

3/ Emulsion: without lecithin, the paste separates quickly

4/ Color: natural pale green (less vivid)

The 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.

Sosa 1 kg pistachio paste is available in professional pastry stores and in specialized online pastry shops 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.

It depends on your usage frequency:

1 kg: economical per kg, ideal if you use the paste at least 1-2 times a month and will consume the jar within 6 months.

Small jars (200 g): more expensive per kg but preferable for occasional trials or exceptional use. Avoids waste from partially consumed large quantities.

Professionals 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.