Pistachio Crunch Bars: Chocolate, Pistachio and Kadayif
Chocolate / pistachio / kadaïf
The treasure is green.
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The crunch
Cut the kadaif into small pieces. Brown it with butter for 8 to 10 minutes while stirring: it must be dry and crispy. Cool and mix with pistachio, tahini and salt.
The Chests
Melt the two chocolates together. With about two-thirds, line the eight molds in two thin layers, 15 minutes of cold between the layers. Aim 2 mm thick, without hole.
The Treasure
Distribute the cold filling into the shells without steeping, up to 3 mm from the edge. Close with the remaining chocolate. Refrigerate 90 minutes.
Unmould
Remove the silicone gently. If desired, pass a little touch of food walleye on an angle, never glitter of creative leisure. Cut an ingot diagonally.
Conservation. Store in a box cool and dry, consume within 3 days. Go out 15 minutes before enjoying.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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