Ingredients
For the Chocolate Shell:
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300g high-quality dark chocolate (70% cocoa), chopped
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1 tbsp cocoa butter (optional, for a glossy finish)
For the Pistachio Filling:
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200g pistachios, finely ground
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100g white chocolate, melted
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2 tbsp heavy cream
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2 tbsp honey or powdered sugar
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1 tsp vanilla extract
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1 tbsp butter (softened)
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A pinch of salt
Execution
1. Prepare the Pistachio Filling:
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Blend the pistachios in a food processor until they form a fine paste.
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Add melted white chocolate, heavy cream, honey (or sugar), vanilla extract, butter, and salt. Blend until smooth and creamy.
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Transfer to a bowl and refrigerate for 15–20 minutes to firm up.
2. Prepare the Chocolate Shell:
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Melt the dark chocolate and cocoa butter using a double boiler or microwave in 20-second intervals, stirring frequently.
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Pour a thin layer of melted chocolate into silicone chocolate molds and spread it evenly.
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Place the mold in the fridge for 5–10 minutes until set.
3. Assemble the Chocolate Bars:
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Once the chocolate shell is firm, fill each mold with the pistachio mixture, leaving space for the top layer of chocolate.
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Cover with another layer of melted dark chocolate, ensuring the filling is fully enclosed.
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Tap the mold gently to remove air bubbles.
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Refrigerate for at least 30 minutes until fully set.
4. Unmold and Serve:
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Gently remove the chocolate bars from the mold.
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Store in an airtight container in a cool place or refrigerate if needed.
Additional tips
✔ Best Chocolate Choice: Use couverture chocolate for a professional finish.
✔ Smooth Filling: For a creamier texture, blend pistachios with a bit of pistachio oil.
✔ Extra Garnish: Sprinkle crushed pistachios or edible gold flakes on top for a luxury touch.
✔ Storage: Keep in an airtight container for up to 2 weeks.
