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A visually stunning and trendy chocolate bar featuring a crisp dark chocolate shell, filled with a crunchy pistachio cream layer and a sweet-tart raspberry compote.
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Decorate a silicone mold with colored cocoa butter. → Pour tempered dark chocolate to create thin shells and let set. → Fry finely shredded spring roll wrappers in butter until crispy. → Mix the crispy strips with pistachio paste and cream, and fill the shells. → Cook a raspberry compote, layer it over the pistachio filling, seal with more chocolate, and unmold when set.
Decorate a silicone mold with colored cocoa butter. → Pour tempered dark chocolate to create thin shells and let set. → Fry finely shredded spring roll wrappers in butter until crispy. → Mix the crispy strips with pistachio paste and cream, and fill the shells. → Cook a raspberry compote, layer it over the pistachio filling, seal with more chocolate, and unmold when set.
A visually stunning and trendy chocolate bar featuring a crisp dark chocolate shell, filled with a crunchy pistachio cream layer and a sweet-tart raspberry compote.
Prepare the mold decoration. Mix red and green colored cocoa butter with a little cocoa butter powder. Brush and drizzle the colors into a geometric silicone chocolate mold. Use a toothbrush to splatter white cocoa butter for a starry effect. Let it set.
Melt the dark chocolate (56%) and temper it until it reaches 32°C.
Pour the tempered chocolate into the decorated molds. Tap to remove air bubbles, then pour out the excess to create a thin, even shell. Scrape the edges clean and let the chocolate set.
Prepare the crunchy element. Take a spring roll wrapper and cut it into extremely fine, noodle-like strips to replicate Kataifi dough.
Melt unsalted butter in a pan and fry the thinly sliced spring roll strips until they are golden brown and crispy. Transfer to a bowl.
Properly tempering both the cocoa butter colors and the dark chocolate is essential for a beautiful shine and a clean snap.
Finely shredded spring roll wrappers are an excellent and accessible substitute for Middle Eastern Kataifi pastry.
Ensure both the pistachio and raspberry fillings have cooled down sufficiently before adding them to the mold, otherwise, they will melt the chocolate shell.
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