Comment Faire La Viral Tablette de Chocolat de Dubaï à la Pistache ! Qui fait Le Buzz !

Ingredients

• 160 g Unsalted Pistachios (raw, unsalted; will be roasted)
• 1 Tbsp Neutral Oil (vegetable or canola oil, for pistachio paste)
• 60 g Kadaïf Paste (shredded phyllo dough, found in Middle Eastern aisle)
• 50 g Unsalted Butter (cut into cubes, melted)
• 180 g Milk Chocolate (good quality, for shell and seal)
• 120 g White Chocolate (good quality, for pistachio cream)

Instructions

1. Roast Pistachios

   Preheat the oven to 100°C. Spread the pistachios in a single layer on a baking sheet and roast for 12 minutes, stirring halfway through for even color.

   Time: PT12M

   Temperature: 100°C

2. Blend Pistachios into Paste

   Transfer the roasted pistachios to a food processor, add 1 tablespoon neutral oil, and blend until a smooth paste forms, stopping to scrape down the sides as needed.

   Time: PT5M

3. Cook Kadaïf with Butter

   Melt the butter in a saucepan over low heat, then stir in the kadaïf paste. Cook, stirring constantly, until the mixture turns golden and crispy, about 5 minutes. Remove from heat and let cool.

   Time: PT5M

4. Melt Milk Chocolate

   Place the milk chocolate in a heatproof bowl over a simmering pot of water (bain‑marie). Stir until completely melted and smooth.

   Time: PT5M

5. Coat Molds with Milk Chocolate

   Using a pastry brush or spoon, spread a thin layer of the melted milk chocolate over the interior of each silicone magnum mold, covering all edges. Tap the molds gently to remove excess chocolate.

   Time: PT5M

6. Melt White Chocolate

   In a clean bain‑marie, melt the white chocolate until smooth.

   Time: PT5M

7. Make Pistachio Cream

   Fold the pistachio paste into the melted white chocolate until fully incorporated, creating a glossy pistachio cream.

   Time: PT3M

8. Add Crispy Kadaïf

   Gently fold the cooled crispy kadaïf mixture into the pistachio cream, distributing evenly while preserving some crunch.

   Time: PT2M

9. Chill Cream Slightly

   Place the pistachio‑kadaïf cream in the freezer for 2 minutes to firm up, making it easier to spread.

   Time: PT2M

10. Fill Chocolate Shells

    Spoon the chilled pistachio cream into the set milk‑chocolate shells, leaving a small gap at the top. Smooth the surface with an offset spatula.

    Time: PT5M

11. Seal with Top Chocolate Layer

    Melt any remaining milk chocolate and pour a thin layer over each filled magnum to seal the top. Tap again to eliminate bubbles.

    Time: PT5M

12. Final Set and Unmold

    Refrigerate the completed molds for at least 15 minutes, or until firm. Gently pop the magnums out of the silicone molds and serve.

    Time: PT15M

Nutrition Facts

Calories

400

Protein

3 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g