Milk Chocolate Marbella Bars with Pistachio and Kadayif
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A decadent milk chocolate bar filled with a crunchy pistachio and roasted kadayif (shredded phyllo pastry) interior, featuring a smooth pistachio paste blended with white chocolate and almond extract, encased in a tempered milk chocolate shell with a vibrant finish.
00:30:00 total
Serves 8
medium
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Ingredients
- pistachios - watch the video to see (to make pistachio paste)
- melted butter - watch the video to see (to toss kadayif before roasting)
- kadayif (shredded phyllo pastry) - watch the video to see (angel hair type, separated)
- white chocolate - watch the video to see (melted, to mix with pistachio paste)
- flirtel oil - a pinch (a pinch, added to pistachio paste mixture)
- almond extract - watch the video to see (secret ingredient for pistachio spread)
- tempered milk chocolate - watch the video to see (for chocolate shell and final layer)
- tempered cocoa butter or mixture of chocolate and cocoa butter - watch the video to see (for spraying mold to create vibrant finish)
- red colored dark chocolate cocoa butter mixture - watch the video to see (for spraying mold to give finish)
Instructions
- Make Pistachio Paste: Pulse pistachios in a food processor until it turns into a soft paste. Avoid overheating by letting it rest in the refrigerator or freezer for 10 minutes if needed, then pulse again.
- Prepare Roasted Kadayif: Separate angel hair kadayif strands. Toss them in melted butter and roast in the oven for 15 minutes. Let cool.
- Make Pistachio Spread: Process the pistachio paste with a pinch of flirtel oil, melted white chocolate, and almond extract until smooth.
- Combine Pistachio Spread with Kadayif: Add the roasted kadayif to the pistachio spread and mix gently to combine, creating the crunchy pistachio interior.
- Prepare Chocolate Mold: Spray the chocolate mold with a film of tempered cocoa butter or a mixture of chocolate and cocoa butter, optionally colored with red colored dark chocolate cocoa butter mixture, to create a vibrant finish.
- Create Milk Chocolate Shell: Fill the mold with tempered milk chocolate. Tap on the countertop to remove air bubbles. Let stand for about 3 minutes, then invert mold to drain excess chocolate. Scrape excess chocolate and let rest upside down until set to the touch. Scrape again to even the shell thickness.
- Fill Chocolate Shells: Fill the prepared chocolate shells with the crunchy pistachio and kadayif interior.
- Add Final Chocolate Layer: Cover the filled shells with tempered milk chocolate. Scrape excess chocolate and chill the mold before unmolding.
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