Bite-size Dubai chocolate filled with an irresistible pistachio crunch.
Chocolate shell
IngredientsGreen coloured cocoa butter, as desired Yellow coloured cocoa butter, as desired Milk chocolate, as desired | MethodIn a polycarbonate mould refrigerated at 18°C, make splashes of green and yellow cocoa butter using a brush, clean the excess and let it pre-crystallise. Temper the milk chocolate at 29°C. Fill a hemisphere-shaped polycarbonate mould with the tempered chocolate. Shake the mould to remove air bubbles and invert to remove excess chocolate. Remove excess and let it crystallise. |
Pistachio filling
Ingredients200g Irca Delicrisp pistachio flavour paste 100g milk chocolate | MethodMix the Delicrisp pistachio paste with the milk chocolate melted at 45°C. |
Assembly
MethodFill the chocolate shell with the Delicrisp pistachio paste and the pistachio, chocolate blend, then level it out and leave it to crystallise in the fridge.Close the bonbon with the tempered chocolate and let it crystallise. |
Recipe courtesy of Irca.
