Dubai Chocolate Tablets
Ingredients
Cocoa Butter - Green
Cocoa Butter - Yellow
Praline Delicrisp Dubai Pistachio to taste
Tools
Tempering Machine or Microwave to Temper chocolate
Preparation
Chocolate Shell
In a polycarbonate mold refrigerated at 18°C, make splashes of green and yellow cocoa butter using a brush, clean off the excess and let it pre-crystallize.
Temper the Sinfonia 38% milk chocolate at 29°C. Fill a polycarbonate mold in the shape of a bar with the tempered chocolate.
Tap the mold to remove air bubbles and turn upside down to remove the excess chocolate.
Remove the excess and leave to crystallize.
Pistachio Filling
Fill with PRALIN DELICRISP DUBAI PISTACHIO.
Final Composition
Fill the chocolate shell with PRALIN DELICRISP DUBAI PISTACHIO, level it and put it to crystallize in the refrigerator.
Close the bar with the tempered chocolate and put it to crystallize.