The $1000 Pistachio Chocolate Bar? (Homemade Recipe)

Описание: 1.CHOCOLATE COCONUT BARS WITH ALMONDS

COCONUT MIXTURE
150 ml unwhipped heavy cream
300 g white chocolate
60 g grated coconut vanilla wafers
EXTRA
50 g almonds (roasted & roughly chopped)

COATING & GARNISH
250 g white chocolate grated coconut freeze-dried raspberries
Heat the cream until almost boiling. Add the 300 g of white chocolate, let it sit for 1 minute, and stir until a smooth ganache forms. Mix in the grated coconut.

Pour half of the coconut mixture into the base of a dish and sprinkle the chopped roasted almonds over it. Cover with the rest of the coconut mixture and place the vanilla wafers on top. Allow this to set in the refrigerator for at least 1 hour.
Remove the cookie from the dish and flip it over so that the bottom becomes the top.
Cut the cookie into rectangular pieces.
Melt the 250 g of white chocolate using a double boiler.
Dip each piece of cookie in the melted white chocolate and place them on a sheet of parchment paper.
Garnish the coconut bars with thin lines of melted chocolate, grated coconut, and freeze-dried raspberries.

2. PISTACHIO-BROWNIE CHOCOLATE BARS

BROWNIE BATTER
125 g unsalted butter
150 g dark chocolate
160 g white caster sugar
8 g vanilla sugar (1 packet)
0.2 g salt (a pinch)
2 medium eggs
100 g all-purpose flour
10 g cocoa powder

PISTACHIO MIXTURE
135 g unsalted pistachios
80 ml heavy cream (unwhipped)
150 g white chocolate
50 g pistachio paste
COATING
300 g milk chocolate
25 g cornflakes

Melt the butter and dark chocolate together using a double boiler. Let the mixture cool slightly.
Add the white caster sugar, vanilla sugar, and salt to the melted chocolate. Mix well.
Add the eggs one by one, mixing thoroughly after each addition until smooth. Sift the flour and cocoa powder into the bowl and mix until smooth.
Spread the brownie batter evenly in a baking pan lined with parchment paper.
Bake in a preheated oven at 175°C for 20-30 minutes. Keep a close eye on the baking time as ovens can vary. Let it cool completely.
Heat the cream just below boiling point.
Add the pieces of white chocolate and let it sit for 1 minute. Stir until smooth.
Grind the pistachios finely using a food processor.
In a bowl, combine the finely chopped pistachios, melted white chocolate, and pistachio paste. Mix until smooth.
Spread the pistachio mixture evenly over the cooled brownie and let it set in the fridge for 3-4 hours, preferably overnight, to allow the flavors to blend.
Cut the pistachio brownie into bars.
Melt the milk chocolate using a double boiler.
Add the cornflakes to the melted milk chocolate and mix well.
Dip each pistachio brownie bar into the chocolate.
Place the bars on a sheet of parchment paper and allow the chocolate to set.

3. PISTACHE BARS

FILLING
250 g white chocolate
50 g pistachios (peeled and unsalted)
50 g pistachio paste
25 g raspberry jam
CORNFLAKE MIX
25 g cornflakes
125 g white chocolate
25 g pistachios (peeled and unsalted)

Melt the white chocolate using a double boiler. Divide the melted white chocolate into two bowls: 250g in one bowl and 125g in the other.
Put the white chocolate, pistachio paste, and raspberry jam in a piping bag.

Put the cornflakes, chopped pistachios (25g), and melted white chocolate (125g) in a deep bowl. Mix well until combined. Set aside.
Take a silicone mold. Spread a layer of chopped pistachios over the bottom and cover it with a layer of melted white chocolate. Then, pipe a line of pistachio paste, raspberry jam, and white chocolate over it. Spoon some of the cornflake mixture on top and cover it with another layer of white chocolate. Sprinkle some chopped pistachios on top.
Place the silicone mold in the freezer for 60 minutes, or until the chocolate is completely hardened.

Recipes & Timestamps:
🕒 00:00 — Intro
🕒 00:07 — Recipe #1: CHOCOLATE COCONUT BARS WITH ALMONDS
🕒 00:44 — Recipe #2: PISTACHIO-BROWNIE CHOCOLATE BARS
🕒 01:21 — Recipe #3: PISTACHE BARS

Music: G-RED - Bon Appétit

#dubaichocolate #pistachio #recipe