Dolgam I Siciliani Pistachio spreadable cream 30% - 200 gr

Dubai Chocolate with Pistachio: A Delight from the Arabian Nights

Imagine a bite that takes you on a journey of refined flavors, where the crunchy chocolate shell meets a creamy and velvety pistachio heart. Dubai Chocolate with Pistachio is more than a dessert: it is a sensory experience that encompasses the elegance of the Arab tradition and the deliciousness of artisanal chocolate making.

Perfect to enjoy in a moment of relaxation or to share as a precious gift, these homemade chocolates combine the authentic flavor of pistachio with the mastery of chocolate tempering. Making them is simple, but the result will be so special that it will seem to have come from a luxury sweets boutique.

Ready to amaze your senses and those of those you love? Follow the recipe and bring a touch of magic into your kitchen!

Step 1: Pistachio Cream (Filling)

Ingredients:

Pistachio cream - 200 g

White chocolate - 100 g

Milk powder - 20 g

Sunflower seed oil - 30 g

Fine salt - 1 g

Vanilla extract (optional) - 2 g

Method:

Prepare the base:

In a bowl, mix the pistachio cream with the seed oil to make it more fluid.

Incorporate the chocolate:

Melt the white chocolate in a bain-marie (maximum 45°C) and add it to the pistachio cream, stirring continuously.

Thicken the mixture:

Add the milk powder and mix until you get a smooth consistency.

Adjust the flavour:

Add a pinch of salt and the vanilla extract (if using).

Cool:

Let it sit at room temperature until the filling is thick enough to be used as a filling.

Step 2: Making the Chocolate Shell

Ingredients:

Dark (70%) or milk chocolate - 300 g

Cocoa butter (optional) - 10 g

Method:

Temper the chocolate:

Melt the chocolate in a bain-marie until it reaches 45°C.

Cool to 27°C, stirring constantly.

Reheat gently to 31-32°C for dark chocolate (29-30°C for milk chocolate).

Prepare the molds:

Pour the tempered chocolate into the chocolate molds.

Invert the molds to remove the excess and create a thin layer.

Leave to solidify.

Step 3: Assemble

Fill the shells:

Insert the prepared pistachio cream into the chocolate shells. Use a piping bag for precision.

Leave a space of about 1 mm from the edge for sealing.

Seal the chocolates:

Cover the filling with a thin layer of tempered chocolate to seal the chocolates.

Level with a spatula.

Cool and unmold:

Allow to solidify completely in a cool, dry place.

Carefully unmold the chocolates from the molds.

Storage

Store in a cool, dry place (16-18°C).

Avoid the refrigerator to prevent condensation.

Ingredients Pistachio (30%) (EU and non-EU origin), sugar, vegetable oils and fats (oils: sunflower, fats: coconut, cocoa), skimmed milk powder, whey powder, emulsifier: sunflower lecithin (E322) , flavourings, colouring: E141(ii)-E100. May contain traces of peanuts, almonds and hazelnuts. Gluten free. Recommendations for use Excellent for spreading and in the preparation of desserts. Store in a cool, dry place, away from heat sources. NUTRITIONAL DECLARATION Energy 2428 kJ/582 kcal Fat 38 g of which saturated fatty acids 16 g Carbohydrates 49 g of which sugars 43 g Fibers 3.2 g Protein 9.6 g Salt 0.25 g