Dubai Chocolate
Directions
- 1Melt ruby chocolate callets in a saucepan.
- 2Melt ruby chocolate callets in a saucepan.
- 3Melt ruby chocolate callets in a saucepan.
- 4Add coconut oil to the melted ruby chocolate and mix well.
- 5Add coconut oil to the melted ruby chocolate and mix well.
- 6Add coconut oil to the melted ruby chocolate and mix well.
- 7Pour melted ruby chocolate into silicone mold with gold leaf.
- 8Pour melted ruby chocolate into silicone mold with gold leaf.
- 9Pour melted ruby chocolate into silicone mold with gold leaf.
- 10Shred kataifi and fry it in a pan until golden.
- 11Shred kataifi and fry it in a pan until golden.
- 12Shred kataifi and fry it in a pan until golden.
- 13Melt dark chocolate callets in a saucepan.
- 14Melt dark chocolate callets in a saucepan.
- 15Melt dark chocolate callets in a saucepan.
- 16Mix fried shredded kataifi with pistachio paste.
- 17Mix fried shredded kataifi with pistachio paste.
- 18Mix fried shredded kataifi with pistachio paste.
- 19Pour dark chocolate into silicone mold.
- 20Pour dark chocolate into silicone mold.
- 21Pour dark chocolate into silicone mold.
- 22Put the pistachio kataifi mixture over the dark chocolate layer.
- 23Put the pistachio kataifi mixture over the dark chocolate layer.
- 24Put the pistachio kataifi mixture over the dark chocolate layer.
- 25Add another layer of dark chocolate.
- 26Add another layer of dark chocolate.
- 27Add another layer of dark chocolate.
- 28Once it's set, unmold the chocolate bars and stack them.
- 29Once it's set, unmold the chocolate bars and stack them.
- 30Once it's set, unmold the chocolate bars and stack them.
Ingredients
- 500 g Callebaut Finest Belgian Ruby Chocolate
- 500 g Callebaut Finest Belgian Ruby Chocolate
- 500 g Callebaut Finest Belgian Ruby Chocolate
- 1 gold leaf
- 1 gold leaf
- 1 gold leaf
- 1 tablespoon coconut oil
- 1 tablespoon coconut oil
- 1 tablespoon coconut oil
- 1 cup shredded kataifi
- 1 cup shredded kataifi
- 1 cup shredded kataifi
- 500 g Callebaut Finest Belgian Dark Chocolate Callets
- 500 g Callebaut Finest Belgian Dark Chocolate Callets
- 500 g Callebaut Finest Belgian Dark Chocolate Callets
- 2 tablespoons pistachio paste
- 2 tablespoons pistachio paste
- 2 tablespoons pistachio paste
Equipment
saucepansilicone moldknifewooden spatulaspoon