Chocolate Pistachio Bar Recipe
layered dark and white chocolate cremeux, pistachio chocolate feuilletine, caramel, candied pistachios
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Ingredients
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Chocolate Pistachio Bar Ingredients
Method
Instructions
- 1
Prepare the Dark Chocolate Layer
Melt the dark chocolate in a heatproof bowl over simmering water. In a separate saucepan, heat 150ml of heavy cream until just boiling, then pour over the melted dark chocolate. Stir until smooth, then pour into a lined rectangular mold. Refrigerate until set, about 30 minutes.
- 2
Make the White Chocolate Layer
Melt the white chocolate in a similar manner as the dark chocolate. Heat the remaining 150ml of heavy cream and combine with the white chocolate until smooth. Add in the pistachio paste and mix well. Pour over the set dark chocolate layer and refrigerate for another 30 minutes.
- 3
Prepare the Caramel
In a saucepan, combine granulated sugar and water. Cook over medium heat until the sugar dissolves and turns amber in color. Remove from heat and add butter and a pinch of salt. Stir until smooth. Allow to cool slightly before pouring over the white chocolate layer.
- 4
Add the Pistachio Feuilletine
Mix the feuilletine with the chopped pistachios. Sprinkle the mixture over the caramel layer while it’s still tacky. Press down gently to adhere.
- 5
Final Touches
Refrigerate the entire bar for at least 1 hour before slicing into squares. Top with additional candied pistachios if desired.
