Dubai Pistachio Chocolate Bar
Ingredients
- 500g Cacao Barry Alunga 43% Milk Chocolate
- 50g Callebaut Caramel
- 125g Pistachio Paste
- 75g White Chocolate
- 35g Cacao Barry Crushed Wafer Filling
Method
The viral pistachio chocolate bar, made the Keylink way!
Pistachio spread, paillete feuilletine, caramel and chocolate in one moreish, indulgent bar – what's not to love? Our twist on the popular bar swaps the traditional knafeh for crushed wafer, and adds a layer of glorious caramel for that perfect balance of sweet and savoury.
See our version in action on the Keylink YouTube channel!
How to Make a Dubai Pistachio Chocolate Bar:
Makes approx. 10 bars. We used Curvy Snacking Bar mould SMP3016.
Ingredients
- 500g Cacao Barry Alunga 43% Milk Chocolate
- 50g Callebaut Caramel
- 125g Pistachio Paste
- 75g Callebaut W2 White Chocolate
- 35g Cacao Barry Crushed Wafer Filling
Method
- Temper the milk chocolate in your chosen method, shell your decorated moulds and leave to set
- Slightly warm the caramel and pipe a line into the top of each shell
- Mix your pre-tempered white chocolate with the pistachio paste (if you prefer a runnier consistency, you can add a small amount of butter or oil)
- Mix in your crushed wafer and pipe into the shells using a large nozzle or cutting a wide tip to allow the wafer filling to pipe freely
- Leave to set before capping and demoulding
Enjoyed this recipe? Decorate your bars anyway you like! We used Roxy & Rich coloured cocoa butters in Forest Green and Orange Pearl.
Approximate costs
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Cacao Barry
Cacao Barry Milk Chocolate; Alunga 43%
Easymelt Chips; Minimum Cocoa Solids 41.3%
SCC1746A
A distinguished dark milk chocolate... Alunga 41% is Cacao Barry’s most cocoa-intense milk couverture, comb...
In-stock: 9
Nutural World
Pistachio Nut Paste
100% Pistachio
SCM192
One of the most popular flavours in chocolatier, patisserie and ice cream applications right now (have you tried the vir...
In-stock: 46
Callebaut Best Selling Core Grades
Callebaut White Chocolate; W2
Easymelt Chips; Minimum Cocoa Solids 28%
SCC1541
Callebaut White Chocolate, W2 - a classic recipe loved the world over! Callebaut W2 white Belgian chocolate is one of t...
In-stock: 946
Cacao Barry
Cacao Barry Crushed Wafer Filling
(Paillete Feuilletine)
SCM560A
Adds a wonderfully crispy texture to your product.
In-stock: 143