Add a touch of exotic flair to your creations with these Dubai chocolate bars, filled with a delicious blend of Irca's crispy pistachio and milk chocolate.
Chocolate shell
IngredientsGreen coloured cocoa butter, as desired Yellow coloured cocoa butter, as desired Milk chocolate, as desired
| MethodIn a bar-shaped polycarbonate mould, refrigerated at 18°C, make splashes of green and yellow cocoa butter using a brush, clean off the excess and allow to pre-crystallise. Temper the milk chocolate at 29°C. Fill the polycarbonate mould with the tempered chocolate. Shake the mould to remove air bubbles and invert to remove excess chocolate. Remove excess and leave it to crystallise. |
Pistachio filling
Ingredients200g Irca Delicrisp pistachio flavour paste 100g milk chocolate | MethodMix the Delicrisp pistachio paste with the melted milk chocolate at 45°C. |
Assembly
MethodFill the chocolate shell with the Delicrisp pistachio flavour paste and the pistachio chocolate blend, level it out and put it into the fridge to crystallise.Close the bar with the tempered chocolate and leave it to crystallise. |
Recipe courtesy of Irca
