Making Pistachio Cream for Dubai Chocolate Bars 🍫

Ingredients

• 1 cup Pistachios (unsalted, raw or roasted, skins left on)
• 2 tablespoon Neutral Oil (grapeseed oil or vegetable oil)
• 2 ounce White Chocolate (high‑quality, chopped)
• 0.25 teaspoon Salt (fine sea salt)

Instructions

1. Shell pistachios

   Remove shells from pistachios; discard shells. If using pre‑shelled pistachios, skip this step.

   Time: PT5M

2. Process pistachios

   Place pistachios in the food processor and pulse until finely ground, then continue processing until a thick, smooth paste forms.

   Time: PT5M

3. Add oil and salt

   Add the neutral oil and salt to the pistachio paste, pulse a few seconds to combine.

   Time: PT2M

4. Melt white chocolate

   Place chopped white chocolate in a small saucepan over low heat, stirring constantly until fully melted, or melt in the microwave in 20‑second bursts, stirring between intervals.

   Time: PT3M

   Temperature: low heat

5. Combine chocolate

   Pour the melted white chocolate into the pistachio‑oil mixture and blend until the cream is smooth, glossy, and fully incorporated.

   Time: PT3M

6. Store pistachio cream

   Transfer the pistachio cream to a clean jar, seal, and let it cool to room temperature before refrigerating.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

12g

Fat

8g

Fiber

1g