Dubai Pistachio Chocolate Bar

Ingredients

500g Cacao Barry Alunga 43% Milk Chocolate
50g Callebaut Caramel
125g Pistachio Paste
75g White Chocolate
35g Cacao Barry Crushed Wafer Filling

Method

The viral pistachio chocolate bar, made the Keylink way!

Pistachio spread, paillete feuilletine, caramel and chocolate in one moreish, indulgent bar – what's not to love? Our twist on the popular bar swaps the traditional knafeh for crushed wafer, and adds a layer of glorious caramel for that perfect balance of sweet and savoury.

See our version in action on the Keylink YouTube channel!

How to Make a Dubai Pistachio Chocolate Bar:

Makes approx. 10 bars. We used Curvy Snacking Bar mould SMP3016.

Ingredients

500g Cacao Barry Alunga 43% Milk Chocolate
50g Callebaut Caramel
125g Pistachio Paste
75g Callebaut W2 White Chocolate
35g Cacao Barry Crushed Wafer Filling

Method

Temper the milk chocolate in your chosen method, shell your decorated moulds and leave to set
Slightly warm the caramel and pipe a line into the top of each shell
Mix your pre-tempered white chocolate with the pistachio paste (if you prefer a runnier consistency, you can add a small amount of butter or oil)
Mix in your crushed wafer and pipe into the shells using a large nozzle or cutting a wide tip to allow the wafer filling to pipe freely
Leave to set before capping and demoulding

Enjoyed this recipe? Decorate your bars anyway you like! We used Roxy & Rich coloured cocoa butters in Forest Green and Orange Pearl.

Approximate costs

£20.27

Makes 10 bars

£2.03

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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