Pistachio Dubai style bar

Method

Rich, crunchy, and visually striking, these dark chocolate bars are filled with roasted Kadaif and smooth pistachio spread, then finished with a flick of gold and emerald green cocoa butter. A luxurious addition to any chocolatier’s collection, offering contrast in both texture and flavour.

Ingredients

• 5-10g Roxy&Rich Coloured Cocoa Butter Gold Nugget
• 5-10g  Roxy&Rich Coloured Cocoa Butter Green Crystal
• 700 g Callebaut Dark Chocolate 811
• 80 g Roasted Kadaif
• 350 g Bakestable Pistachio Spread 15%

Method

1. Decorate
   Using a toothbrush and a sharp edge (such as a scraper or knife), flick the Gold Nugget & Green Crystal cocoa butter into your freshly polished mould. Leave to set.

2. Temper
   Temper the chocolate using your chosen method (table, seed or tempering machine). 

3. Make the shell
   Pour the tempered chocolate into two bar moulds.
   Tap to release air bubbles, then invert the moulds to let excess drip off. Scrape flat.
   Leave them to set completely before filling.

4. Prepare the filling
   In a bowl, stir together the 350g Pistachio Spread 15% and 80g Roasted Kadaif until evenly combined and the Kadaif is well distributed.

5. Fill the shells
   Fill a piping bag with the filling and pipe into each mould, leaving about 3 mm space at the top.

6. Seal the bars
   Retemper the chocolate left over from shelling and use this to cap off the chocolates.
   Tap the moulds again to remove bubbles, then scrape off the excess chocolate across the top.

7. Set and unmould
   Let the bars set fully either at room temperature for an hour or in a cool cabinet.
   Once set, carefully release from the moulds.

8. Store
   Keep the bars in a dry, cool area (15–18 °C is ideal). They can be wrapped individually or packed in a box with tissue.

Like this recipe? Why not try this recipe with one of our other Keylink Essentials spreads