The combination of crisp chocolate and a creamy, crunchy filling is the secret behind the viral Dubai chocolate, which you can now recreate perfectly at home. A filling made from premium pistachio cream and pre-toasted pastry strands is encased in fine Belgian Callebaut milk chocolate couverture to create this much-loved flavour experience. The exclusive set contains enough Callebaut milk chocolate couverture for 8 large bars, one large chocolate slab or 2 small slabs. Simply combine the pistachio cream with the ready-to-use toasted kadaifi, also known as angel hair. As the kadaifi is already toasted, the pastry strands do not require refrigeration and are even easier to use. Decorate the bars or slabs with chopped pistachios and fine lines of chocolate.
The second image shows all items included in this great-value set.
Exact contents of the set, including detailed product and food information:
Belgian Callebaut milk chocolate callets 400g
Toasted kadaifi 70g
Pistachio praline cream 250g
Chopped pistachios 50g
1 small piping cone
Recipe leaflet
You save money compared with buying the items separately. Please note that the set is sold only exactly as offered; individual items cannot be exchanged.
Ingredients (for approx. 8 bars)
For the hollow shells:
250g milk chocolate couverture
For the filling:
50g pre-baked kadaifi pastry strands
150g pistachio cream
For sealing:
100g milk chocolate couverture
For decorating:
15g chopped pistachios
Gold flakes*
*These items are also required and are not included.
Preparation
Coat the Fantasy Snack 40 silicone mould* with tempered couverture, then pour the chocolate back out of the mould. Remove the excess couverture with a palette knife or dough scraper. Place the silicone mould opening-side down on baking paper or a silicone baking mat. Turn it over again after approx. 1 minute to prevent heat from building up. Allow the chocolate to set completely.
For the filling, warm the pistachio cream in the microwave for approx. 10 seconds if necessary to make it slightly more fluid. Crumble the pre-baked kadaifi and mix it with the pistachio cream. Allow the mixture to cool to 25°C and distribute it evenly among the mould cavities. Do not overfill the hollow shells; fill them only to just below the rim. Seal with tempered couverture and allow to set. Place the mould in the refrigerator for a further 1 hour so that the filling firms up and the bars are easier to release later.
After chilling, remove the bars from the mould. Transfer tempered couverture to a piping cone, snip off a very small tip and pipe fine lines over the bars. Garnish with chopped pistachios while the couverture is still fluid. Finally, use a soft brush to distribute a few gold flakes over the bars.
The second image shows all items included in this great-value set.
Exact contents of the set, including detailed product and food information:
Belgian Callebaut milk chocolate callets 400g
Toasted kadaifi 70g
Pistachio praline cream 250g
Chopped pistachios 50g
1 small piping cone
Recipe leaflet
You save money compared with buying the items separately. Please note that the set is sold only exactly as offered; individual items cannot be exchanged.
Preparing Dubai chocolate bars
Ingredients (for approx. 8 bars)
For the hollow shells:
250g milk chocolate couverture
For the filling:
50g pre-baked kadaifi pastry strands
150g pistachio cream
For sealing:
100g milk chocolate couverture
For decorating:
15g chopped pistachios
Gold flakes*
*These items are also required and are not included.
Preparation
Coat the Fantasy Snack 40 silicone mould* with tempered couverture, then pour the chocolate back out of the mould. Remove the excess couverture with a palette knife or dough scraper. Place the silicone mould opening-side down on baking paper or a silicone baking mat. Turn it over again after approx. 1 minute to prevent heat from building up. Allow the chocolate to set completely.
For the filling, warm the pistachio cream in the microwave for approx. 10 seconds if necessary to make it slightly more fluid. Crumble the pre-baked kadaifi and mix it with the pistachio cream. Allow the mixture to cool to 25°C and distribute it evenly among the mould cavities. Do not overfill the hollow shells; fill them only to just below the rim. Seal with tempered couverture and allow to set. Place the mould in the refrigerator for a further 1 hour so that the filling firms up and the bars are easier to release later.
After chilling, remove the bars from the mould. Transfer tempered couverture to a piping cone, snip off a very small tip and pipe fine lines over the bars. Garnish with chopped pistachios while the couverture is still fluid. Finally, use a soft brush to distribute a few gold flakes over the bars.
Zutaten: See single items
Food company:
Cake-Masters
Passend dazu
5% Rabatt
Belgian Chocolate milk 200g by Callebaut
€3.65
instead of:
€3.85
(5.19% saved)
Couverture callets
Content: 0.2 kg €18.25 pro 1kg
Cutsomers also bought
5% Rabatt
Belgian Chocolate milk 1.0kg by Callebaut
€16.95
instead of:
€17.95
(5.57% saved)
Couverture callets
5% Rabatt
Belgian Chocolate dark 1.0kg by Callebaut
€16.95
instead of:
€17.95
(5.57% saved)
Couverture callets
5% Rabatt
Belgian Chocolate white 1.0kg by Callebaut
€16.95
instead of:
€17.95
(5.57% saved)
Couverture callets
