There are travel memories that cling to our taste buds, taste discoveries which become an obsession. Dubai, with its opulence and its taste for refinement, has hoked chocolate to the rank of work of art. There, chocolate shelves are not simple treats, but real sensory experiencesmerging exceptional ingredients from around the world. Between bursts of saffron, crunchy pistachios and edible gold touches, each bite is a promise of escape.
If these sweets seem inaccessible, the good news, it is that it is possible to recreate them At home! By following a well thought out recipe and selecting quality ingredientsyou can also taste the chocolate luxury of Dubai, without taking a plane ticket. Here’s how to make a pistachio and Kadaïf chocolate tablet, a surprising and crisp combination that enhances chocolate.
The necessary ingredients
For a gourmet and refined tablet, here is what you will need:
- 200 g of cover chocolate (black or milk, depending on your preference)
- 50 g of kadaïf (crisp angel hair used in oriental pastry)
- 40 g of non -salty pistachios, finely crushed
- 50 to 70 g pistachio cream (depending on the desired intensity)
- 20 g soft butter
- 1 tablespoon of honey
- Edible gold leaves (optional, for a luxurious finish)
1. Prepare the Kadaïf
- Melt the butter in a pan over medium heat.
- Add the kadaïf and stir gently to coat it with butter.
- Brown it slightly for 5 to 7 minutes, until it becomes crisp and takes a beautiful golden color.
- Remove from the heat, add the honey and mix well so that the filaments soak up this sweet sweetness.
- Let cool, then gradually incorporate the pistachio cream, mixing gently to coat the filaments without breaking them.
- Let cool completely before using it to preserve your crunch.
2. Strolling the chocolate for a perfect tablet
- Melt the two-thirds of chocolate in a double boiler, stirring gently.
- When the temperature reaches 45 ° C for dark chocolate or 40 ° C for milk chocolate, remove fire.
- Add the remaining third of chocolate and mix until you reach 27-28 ° C.
- Put everything back to the double boiler for a few seconds to reach the ideal temperature of 31-32 ° C for dark chocolate and 29-30 ° C for milk chocolate.
3. Assemble the flavors
- Gently incorporate the crushed pistachios and part of the pistachio kadaïf-crème mixture in the temperate chocolate.
- Mix slightly so that each bite is a perfect balance between the crunch and the fondant.
4. Mold and let stand
- Pour the chocolate into a tablet mold, smoothing the surface with a spatula.
- Sprinkle the rest of the crisp kadaïf on the top for a golden and aerial touch.
- Add a few edible gold leaves for an effect worthy of the luxury stores in Dubai.
- Leave to crystallize at room temperature for 12 hours, or place in the refrigerator for 2 hours to speed up the process.
Tasting: an explosion of textures
Once your tablet is well taken, break a piece and let melt in the mouth. Chocolate instantly wraps the palatereleasing deep cocoa notes, before giving way to the crisp kadaïf and the intense sweetness of pistachio cream. For an even more immersive experience, enjoy this tablet with a slightly spicy Arabica coffee or a cardamom tea, and let yourself be transported directly to the luxurious and gourmet universe of Dubai.
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