Tablette Dubaï
Serves 1
Directions
- 1Melt white chocolate and decorate the chocolate bar mold.
- 2Melt white chocolate and decorate the chocolate bar mold.
- 3Melt white chocolate and decorate the chocolate bar mold.
- 4Leave the mold in the fridge so the chocolate sets.
- 5Leave the mold in the fridge so the chocolate sets.
- 6Leave the mold in the fridge so the chocolate sets.
- 7Melt milk chocolate.
- 8Melt milk chocolate.
- 9Melt milk chocolate.
- 10Take the mold out of the fridge and pour half of the milk chocolate into the mold.
- 11Take the mold out of the fridge and pour half of the milk chocolate into the mold.
- 12Take the mold out of the fridge and pour half of the milk chocolate into the mold.
- 13Place the mold in the fridge.
- 14Place the mold in the fridge.
- 15Place the mold in the fridge.
- 16Cut the kadayif into small pieces, then sauté in a little butter.
- 17Cut the kadayif into small pieces, then sauté in a little butter.
- 18Cut the kadayif into small pieces, then sauté in a little butter.
- 19Once golden brown and crispy, transfer to a bowl and mix with the pistachio paste.
- 20Once golden brown and crispy, transfer to a bowl and mix with the pistachio paste.
- 21Once golden brown and crispy, transfer to a bowl and mix with the pistachio paste.
- 22Pour the pistachio mixture into the mold, then cover with a final layer of milk chocolate.
- 23Pour the pistachio mixture into the mold, then cover with a final layer of milk chocolate.
- 24Pour the pistachio mixture into the mold, then cover with a final layer of milk chocolate.
- 25Sprinkle with a little fleur de sel and chopped pistachios.
- 26Sprinkle with a little fleur de sel and chopped pistachios.
- 27Sprinkle with a little fleur de sel and chopped pistachios.
- 28Place in the fridge or freezer until the chocolate hardens.
- 29Place in the fridge or freezer until the chocolate hardens.
- 30Place in the fridge or freezer until the chocolate hardens.
- 31Unmold the bar and leave it at room temperature before enjoying.
- 32Unmold the bar and leave it at room temperature before enjoying.
- 33Unmold the bar and leave it at room temperature before enjoying.
Ingredients
- 205 g chocolat au lait
- 205 g chocolat au lait
- 205 g chocolat au lait
- 30 g chocolat blanc
- 30 g chocolat blanc
- 30 g chocolat blanc
- peu beurre
- peu beurre
- peu beurre
- 100 g pâte à kadaif
- 100 g pâte à kadaif
- 100 g pâte à kadaif
- 100 g pâte de pistache
- 100 g pâte de pistache
- 100 g pâte de pistache
- peu fleur de sel
- peu fleur de sel
- peu fleur de sel
- peu pistaches hachées
- peu pistaches hachées
- peu pistaches hachées
Equipment
wooden boardknifebowlspatulachocolate bar mold