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:
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Easy
- Conservation:
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In a humidity controlled fridge
Pistachio Ganache
Ingredients: Pistachio Ganache
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380 gCallebaut W2 White Chocolate
Preparation: Pistachio Ganache
Pre-crystallize the chocolate.
Ingredients: Pistachio Ganache
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340 gCallebaut Pure Pistachio Paste
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120 gunsalted butter
Preparation: Pistachio Ganache
Mix through pistachio paste and softened butter.
Emulsify well.
Assembly
Ingredients: Assembly
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Q.S. gCallebaut RB2
Preparation: Assembly
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.
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