Dubai Chocolate Bar #shorts #youtubeshorts #chocolate #recipe #entertainment #

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Make the angel hair: preheat the fan oven to 190°C / 375°F. Toss the separated angel hair in the melted butter. Roast for 15 minutes until golden brown, turning the tray halfway through, then let cool.
2. Make the pistachio butter: set the fan oven to 160°C / 325°F and toast the pistachios for 10 minutes, then let them cool. Grind them in a food processor or high-powered blender, scraping down the sides often, until a fine flour forms (about 5 minutes). Keep the paste below 45°C / 113°F; if it warms, chill it for 15–20 minutes and pulse again. Add a little neutral oil only if needed.
3. Make the pistachio spread: gently melt the white chocolate in a bain-marie. Add it at 25°C / 77°F with the oil and fleur de sel to the room-temperature pistachio butter, and pulse until smooth.
4. Make the filling: combine the toasted angel hair with the pistachio spread and keep at room temperature until needed.
5. Make the red coating: melt the cocoa butter and pour it over the chopped chocolate. Add the food colouring, blend with an immersion blender, sieve, and use once tempered.
6. Fill each milk chocolate shell with 90 g of the filling, leaving room for the top layer. Smooth it with a small offset spatula.
7. Add a final layer of chocolate, scrape off the excess with a triangular spatula, and chill for an hour or longer.
8. Unmould: cover the mould with parchment and a tray, turn it over, and remove the mould.
9. Store the bars at about 15°C / 60°F for up to a month, or in a sealed container in the fridge if the room is warmer.

Summarized from Bruno Albouze's video. Watch it for the details.

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