Dubai Chocolate
Ingredients
200 g milk chocolate
50 g white chocolate
200 g American Pistachios
100 g kadaif noodles
2 tablespoons of melted butter
Instructions
- Melt the milk chocolate in a bain-marie or in the microwave at 350 ºC, alternating the temperature every 2 minutes.
- Pour the completely melted milk chocolate into a mold to form a thin layer. To remove the excess chocolate and obtain a smooth surface, a stainless steel spatula or spoon is recommended. Set aside.
- Melt the butter in a frying pan.
- Cut the kadaif noodles with a knife and add them to the melted butter. Stir for 5 minutes over medium heat to prevent burning and until the noodles are golden brown and crispy.
- Pour the pistachios into a food processor or Thermomix and grind them for about 15 minutes, until a liquid pistachio cream is obtained.
- Melt the white chocolate in a bain-marie.
- Pour the liquid pistachio cream into a bowl and add the melted white chocolate until a creamy pistachio texture is obtained. Add the noodles already toasted and crunchy, using wrapping movements.
- Incorporate the result of this mixture into the mold forming a thin and smooth layer.
- Melt a little more milk chocolate and cover the chocolate mold.
- Let stand in the freezer for 30 minutes. Carefully unmold and serve.
Chef Oriol Vilalta
Innovative and experimental, the creations of chef and pastry chef, Oriol Vilalta, are distinguished by his passion for quality and craftsmanship.
