VIRAL Pistachio Chocolate Bar | Cupcake Jemma

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: milk chocolate

Milk chocolate is often less expensive and still provides a sweet base.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often more affordable and add a similar crunch.

Start by mixing 180 g of pistachio paste with 20 g of pistachio paste and a good pinch of sea salt in a bowl until well combined.

Add 60 g of kadei to the mixture and combine until the desired crispy texture is achieved.

Prepare a double boiler by placing a heatproof bowl over a frying pan of simmering water, ensuring the bowl doesn't touch the water.

Measure 300 g of good quality milk chocolate and place it in the heatproof bowl.

Stir the chocolate continuously with a rubber spatula until about two-thirds of it is melted.

Once melted, check the temperature with a probe thermometer, aiming for 40 to 45°C.

Remove the bowl from the heat and continue stirring until all the chocolate is melted and reaches the desired temperature.

Prepare a polycarbonate chocolate mold with four cavities, but only use two for this recipe.

Pour the melted chocolate into the mold, ensuring to fill it adequately to avoid running out during the tempering process.

Use a scraper to smooth the top of the chocolate in the mold and remove any excess.

Let the chocolate set slightly before adding the pistachio filling mixture into the mold.

Once the filling is added, cover it with more melted chocolate to seal it in.

Tap the mold gently to remove any air bubbles and ensure the filling is well encased.

Allow the chocolate bars to set completely before attempting to remove them from the mold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens