1. Combine apple and fruit juices with sugar. Bring to a boil and skim foam as necessary. Whisk in glucose and return to a simmer. Temper in sugar#2 and pectin mixture. Return to heat and cook to 223°F. Add tartaric acid solution and pour into ½ sheet pan lined with plastic wrap.

2. Toast raw pistachios in a 300°F for four minutes. Transfer warm nuts to a food processor and blend until the mixture turns oily and separates. Add confectioner’s sugar and combine thoroughly. Blend in white chocolate, only until combined. Temper this mixture by agitating on a cold marble surface, then mix in the dried apricots. Spread the cooled gianduja onto the apricot pate de fruit and crystalize fully.

3. Pre-coat the exposed pistachio gianduja with a thin layer of tempered dark chocolate. Flip the slab and cut into individual pieces. Enrobe in dark chocolate. Decorate each piece with a streak of tempered white chocolate previously blended with pistachio oil.