Guacamole chocolate

Ingredients

• 200 g Dark Chocolate (70% cocoa, good melting quality)
• 150 g Raw Pistachios (Unsalted, shelled)
• 2 Tbsp Neutral Oil (Grapeseed or vegetable oil, helps smooth pistachio butter)
• 30 g Unsalted Butter (Softened, adds richness to pistachio butter)
• 50 g Shredded Phyllo Dough (Torn into thin strips, adds crunch)
• 1 pinch Sea Salt (Enhances flavor)
• 1 Tbsp Powdered Sugar (Optional, for dusting)

Instructions

1. Toast the Pistachios

   Preheat the oven to 350°F (175°C). Spread the raw pistachios on a baking sheet and toast for 5 minutes, stirring once, until fragrant.

   Time: PT5M

   Temperature: 350°F

2. Make Pistachio Butter

   Transfer the toasted pistachios to the food processor. Add the neutral oil and softened butter, then blend for 2‑3 minutes, scraping down the sides, until a smooth, spreadable paste forms.

   Time: PT5M

3. Melt the Chocolate

   Place the dark chocolate in a heat‑proof bowl over a pot of simmering water (double boiler). Stir constantly until fully melted and smooth, then remove from heat.

   Time: PT5M

   Temperature: 115°C

4. Assemble the Bars

   Working quickly, pour a thin layer of melted chocolate into each cavity of the silicone mold, swirling to coat the sides. Let set for about 1 minute, then add a teaspoon of pistachio butter and a pinch of shredded phyllo into the center. Cover with another layer of melted chocolate to seal.

   Time: PT10M

5. Chill to Set

   Place the filled mold in the refrigerator for at least 2 hours, or until the chocolate is completely firm.

   Time: PT2H

6. Unmold and Serve

   Pop the chilled chocolate bars out of the mold. Dust with powdered sugar if desired and serve immediately or store as directed.

   Time: PT5M

Nutrition Facts

Calories

330

Protein

5 g

Carbohydrates

28 g

Fat

29 g

Fiber

4 g