Indian Inspired Angel Hair Bar

Prepare to embark on a culinary journey where traditional Indian flavors meet the finesse of modern chocolate artistry. Chef Pratik Deshmukh brings you the Indian-Inspired Angel Hair Bar, a creation that harmoniously blends the rich nuttiness of pistachio with the vibrant, fruity notes of Callebaut Ruby chocolate. This recipe, featuring delicate sutarfeni and a beautifully crafted pistachio ganache, promises a delightful treat that's as captivating to the eye as it is to the palate.

Level:: Easy
Conservation:: In a humidity controlled fridge

380 g

Callebaut White Chocolate - W2 - 5kg Block

Pre-crystallize the chocolate.

120 g

unsalted butter
340 g

Callebaut Nuts - Pure Pistachio Paste - 1kg Bucket

Mix through pistachio paste and softened butter.

Emulsify well.

Q.S. g

Callebaut Ruby Chocolate - RB2 - 2.5kg Callets

Cast the mould with pre-crystallized Callebaut RB2 chocolate. Once set, pipe the pistachio ganache and top with sutarfeni.

Pipe a thin layer of pistachio ganache and let it crystallise

Seal the bottom of the bar with Callebaut RB2 chocolate. Once crystallized, demould the tablet.

Decorate the tablet with green and orange coloured cocoa butter.

What is Sutarfeni?

Sutarfeni is a traditional Indian sweet made from finely shredded, roasted flour soaked in sugar syrup. Light, crisp, and often flavoured with cardamom, it resembles angel hair or cotton candy.

Its name combines sutar (thread) and feni (airy), making it an ideal Indian twist on the Angel Hair trend.

Using cotton candy instead?

Cotton candy can be used as a 1:1 substitute for sutarfeni. Both offer a sweet, airy texture. Just ensure the flavour complements the dessert. Vanilla, berry or pistachio pair especially well with Ruby chocolate and pistachio ganache.