Directions
- 1Melt ruby chocolate callets in a saucepan.
- 2Add coconut oil to the melted ruby chocolate and mix well.
- 3Pour melted ruby chocolate into silicone mold with gold leaf.
- 4Shred kataifi and fry it in a pan until golden.
- 5Melt dark chocolate callets in a saucepan.
- 6Mix fried shredded kataifi with pistachio paste.
- 7Pour dark chocolate into silicone mold.
- 8Put the pistachio kataifi mixture over the dark chocolate layer.
- 9Add another layer of dark chocolate.
- 10Once it's set, unmold the chocolate bars and stack them.
Ingredients
- 500 g Callebaut Finest Belgian Ruby Chocolate
- 1 gold leaf
- 1 tablespoon coconut oil
- 1 cup shredded kataifi
- 500 g Callebaut Finest Belgian Dark Chocolate Callets
- 2 tablespoons pistachio paste
Equipment
saucepansilicone moldknifewooden spatulaspoon
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