This Dubai Chocolate Bar SNAPS!

Ingredients

• 300 g Dark Chocolate (70% cocoa, chopped into small pieces for melting)
• 100 g Unsalted Butter (softened to room temperature)
• 80 g Powdered Sugar (sifted to avoid lumps)
• 150 g Roasted Unsalted Pistachios (finely ground in a food processor)
• 50 ml Heavy Cream (adds silkiness to the pistachio cream)
• 5 ml Vanilla Extract (pure vanilla, optional but recommended)
• 1 pinch Salt (fine sea salt to enhance flavor)

Instructions

1. Make Pistachio Cream

   In the food processor, combine roasted pistachios, softened butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Process until the mixture is smooth and spreadable, resembling softened butter.

   Time: PT15M

2. Chill Pistachio Cream

   Transfer the pistachio cream to a small container, smooth the top, and refrigerate for at least 30 minutes so it firms up for easier handling.

   Time: PT30M

   Temperature: 4°C

3. Melt Dark Chocolate

   Set up a double boiler: bring a pot of simmering water to a gentle boil, place a heat‑proof bowl over it (no direct contact with water), and add the chopped dark chocolate. Stir constantly until fully melted and smooth.

   Time: PT10M

   Temperature: 45°C

4. Create Chocolate Base

   Pour a thin layer (about 2 mm) of melted chocolate into each cavity of the silicone mold, using a spatula to spread evenly. Tap the mold gently on the counter to release air bubbles.

   Time: PT5M

5. Add Pistachio Center

   Spoon a small dollop (≈½ teaspoon) of chilled pistachio cream onto the center of each chocolate base. Smooth the top with the back of a spoon or a small offset spatula.

   Time: PT10M

6. Seal with Chocolate

   Cover each pistachio dollop with another layer of melted chocolate, ensuring the edges are sealed. Smooth the surface and remove any excess chocolate with a clean spatula.

   Time: PT5M

7. Set the Bars

   Place the filled mold in the refrigerator for about 30 minutes, or until the chocolate is completely hardened.

   Time: PT30M

   Temperature: 4°C

8. Unmold and Serve

   Once firm, gently pop the pistachio chocolate bars out of the silicone mold. Arrange on a serving plate and enjoy immediately, or store as directed.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g