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Chocolate with Pistachio Cream and Kadaif – A Decadent Combination of Crunchy and Creamy. This exclusive chocolate creation is a true jewel for lovers of fine confectionery. Crispy, golden-brown kadaif noodles create a perfect contrast to the silky, aromatic pistachio cream, all wrapped in premium chocolate. The perfect dessert when you want to impress.
Ingredients for Chocolate with Pistachio Cream and Kadaif
- 200 g milk or white chocolate (at least 30% cocoa for milk, premium quality)
- 50 g dark chocolate (at least 70% cocoa)
- Food coloring for chocolate (optional, for sophisticated mold decoration)
For Rich Pistachio Cream
- 100 g peeled, unsalted pistachios
- 50 g powdered sugar
- 50 g white chocolate (melted)
- 1โ2 tablespoons of heavy cream (to adjust texture)
For Crispy Kadaif Insert
- 50 g kadaif (sweet noodles)
- 30 g butter (clarified butter or ghee for better aroma)
- 1 tablespoon powdered sugar
Method
1Pistachio Cream: Finely grind the pistachios in a food processor until a smooth paste forms. Add powdered sugar and melted white chocolate. Gradually mix in the cream until the mixture is spreadable but firm enough. Refrigerate until completely cooled and set.
2Crispy Kadaif: Chop the kadaif, pour melted butter over it, and sprinkle with sugar. Mix gently. Spread it on baking paper and bake at 160 ยฐC (320 ยฐF) for about 5โ7 minutes until golden brown and crispy. Cool it to room temperature.
3Mold and Shell Preparation: Temper the chocolate (milk/white and dark) over a water bath. Brush the chocolate mold with desired color patterns and let them set. Apply a thin, even layer of tempered chocolate into the mold, pouring out the excess. Wait for the chocolate shell to partially set.
4Filling and Sealing: Apply a layer of cooled pistachio cream into the chilled chocolate shell. Spread the crispy kadaif over the cream. Pour the remaining tempered chocolate over everything to completely seal the chocolate bars or pralines.
5Setting and Serving: Leave the chocolate in the refrigerator for at least 2โ3 hours until it is completely set and easily separates from the mold. Carefully remove from the mold and serve. Decorate with extra chopped kadaif or crushed pistachios.
Gourmet Tips for Creating a Masterpiece
โข Tempering the chocolate is crucial for a shiny finish and a crisp “snap” when bitten. If you skip this step, the chocolate will be dull and melt to the touch.
โข For a more intense pistachio flavor, replace the creamy pistachio filling with homemade 100% pistachio paste.
โข Clarify the butter for the kadaif (ghee) or use very high-quality butter to avoid a strong whey flavor.
โข If using multiple chocolates, start with a decorative layer of dark chocolate, then pour the milk chocolate over it to emphasize the contrast of flavors.
Frequently Asked Questions (FAQ)
Can I use pre-made pistachio cream?
Of course, but check the pistachio content. Creams with a high proportion (70%+) of pistachios and low sugar content are best to maintain authentic flavor.
What is kadaif and where can I buy it?
Kadaif are very thin, sweet noodles typical of Balkan and Middle Eastern cuisine. You can find them in well-stocked supermarkets or specialty ethnic food stores, usually in the freezer or refrigerated section.
How long does the chocolate last?
If stored in a cool, dry place (approx. 18 ยฐC/64 ยฐF), the chocolate with this filling lasts for about 1-2 weeks. Due to the fresh cream, we recommend quick consumption.
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