Dubai Pistachio & Kataifi Bar

This recipe will make approximately 2 90g bars.

You will need:

• 60g Pistachio Paste
• 30g Kataifi pastry
• 15g Butter
• 10g Icing Sugar
• 150g Milk or dark chocolate
• Piping bag
• Bar moulds

Method:

1. 1. Weigh pastry, butter and icing sugar.
   2. Cook the pastry with the butter.
   3. Once the pastry is toasted add the icing sugar and cook for another 5 minutes.
   4. Set aside to cool while you temper your chocolate.
   5. Temper chocolate (See How to Temper Chocolate link).
   6. Once tempered add the chocolate into the cavities of the mould, wait for 1 minute and tap out any chocolate excess. Make sure you leave some chocolate in the bowl for later.
   7. Add your pistachio paste into the kataifi bowl and mix well. You can add a pinch of salt if desired.
   8. Use the piping bag to pipe the pistachio and kataifi mix into the chocolate shells and spread with a silicone spatula making sure the filling reaches all 4 corners and its flat without going above the rim of the mould.
   9. Cover the now filled bars with the extra chocolate and remove excess with a scraper at 45 degrees angle.
   10. Leave the bars in the moulds for 1 hour in the fridge to set.
   11. Tap out the mould with a strong hit on top of a surface to release the bars.