Dark Chocolate Pistachio Muffin
Callebaut 811 dark chocolate meets pistachio in a muffin inspired by the Dubai Bar craze —rich, glossy, and unapologetically indulgent.
- Level:
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Easy
Muffin Batter
Ingredients: Muffin Batter
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6.7 ozeggs
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9.7 ozsugar
Preparation: Muffin Batter
whisk the eggs and sugar together in a stand mixer until fluffy
Ingredients: Muffin Batter
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6.3 ozoil
Preparation: Muffin Batter
slowly pour the oil into the whisking egg mix
Ingredients: Muffin Batter
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0.6 ozbaking powder
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0.2 ozbicarbonate of soda
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0.1 ozsalt
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12.7 ozplain flour
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1.4 ozCocoa Barry Extra Brute Cocoa Powder
Preparation: Muffin Batter
Sieve all of the dry ingredients together.
fold in to the egg mixture
Ingredients: Muffin Batter
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9.7 ozsour cream
Preparation: Muffin Batter
fold in the sour cream
Ingredients: Muffin Batter
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7.1 ozinclusions (optional)
Preparation: Muffin Batter
fold through the inclusions
bake in oven at 170c for 15 minutes.
Dubai Bar Style Pistachio Filling
Ingredients: Dubai Bar Style Pistachio Filling
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0.4 ozcoconut oil
Preparation: Dubai Bar Style Pistachio Filling
Mix the pailette feuilletine with coconut oil
Ingredients: Dubai Bar Style Pistachio Filling
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3.5 oz
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2.1 ozTahini Paste
Preparation: Dubai Bar Style Pistachio Filling
Melt the Callebaut W2 white chocolate and mix in the Callebaut pistachio paste and tahini paste.
Ingredients: Dubai Bar Style Pistachio Filling
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0.2 ozsalt
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0.9 ozcandied orange, diced
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1 Quantityorange zest (whole oranges)
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0.1 ozProva Vanilla Bean Paste
Preparation: Dubai Bar Style Pistachio Filling
Mix in the salt, candied orange, orange zest and vanilla.
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