Dolgam I Siciliani Pistachio spreadable cream 30% - 200 gr

Prepare your Dubai Pistachio Chocolate: a Delight from the Arabian Nights

Imagine a bite that takes you on a refined flavor journey, where the crunchy shell of chocolate meets a creamy, velvety pistachio heart. Dubai Pistachio Chocolate is more than a sweet treat: it's a sensory experience that encapsulates the elegance of Arabian tradition and the deliciousness of artisan chocolate making.

Perfect to enjoy during a moment of relaxation or to share as a precious gift, these homemade chocolates combine the authentic taste of pistachio with the mastery of chocolate tempering. Preparing them is easy, but the result will be so special that it will seem as if it came from a luxury candy boutique.

Ready to amaze your senses and those of your loved ones? Follow the recipe and bring a touch of magic to your kitchen!

Step 1: Pistachio Cream (Filling)

Ingredients:

1. Pistachio cream - 200 g
2. White chocolate - 100 g
3. Milk powder - 20 g
4. Sunflower seed oil - 30 g
5. Fine salt - 1 g
6. Vanilla extract (optional) - 2 g

Procedure:

1. Prepare the base:
   • In a bowl, mix the pistachio cream with the sunflower seed oil to make it more fluid.
2. Incorporate the chocolate:
   • Melt the white chocolate in a double boiler (not exceeding 45°C) and blend it into the pistachio cream, stirring constantly.
3. Thicken the mixture:
   • Add the milk powder and mix until you obtain a homogeneous consistency.
4. Adjust the flavor:
   • Add a pinch of salt and vanilla extract (if used).
5. Cool:
   • Let it rest at room temperature until the filling is dense enough to be used as a filling.

Step 2: Preparing the Chocolate Shell

Ingredients:

1. Dark chocolate (70%) or milk chocolate - 300 g
2. Cocoa butter (optional) - 10 g

Procedure:

1. Temper the chocolate:
   • Melt the chocolate in a double boiler until it reaches 45°C.
   • Cool down to 27°C while stirring continuously.
   • Slightly heat to 31-32°C for dark chocolate (29-30°C for milk chocolate).
2. Prepare the molds:
   • Pour the tempered chocolate into the chocolate molds.
   • Flip the molds to remove the excess and create a thin layer.
   • Let it solidify.

Step 3: Assembly

1. Fill the shells:
   • Insert the prepared pistachio cream into the chocolate shells. Use a piping bag for precision.
   • Leave about 1 mm of space from the edge for sealing.
2. Seal the chocolates:
   • Cover the filling with a thin layer of tempered chocolate to seal the chocolates.
   • Level with a spatula.
3. Cool and demold:
   • Let it solidify completely in a cool, dry environment.
   • Gently demold the chocolates from the molds.

Storage

• Avoid the refrigerator to prevent condensation.

Pistachio ingredients (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), flavors, colorant: E141(ii)-E100. May contain traces of peanuts, almonds, and hazelnuts. Gluten-free. Usage tips Excellent for spreading and in dessert preparation. Store in a cool, dry place, away from heat sources. NUTRITIONAL DECLARATION Energy 2428 kJ/582 kcal Fats 38 g of which saturated fats 16 g Carbohydrates 49 g of which sugars 43 g Fiber 3.2 g Protein 9.6 g Salt 0.25 g