After the success of the Dubai Chocolate, a new international chocolate hype has emerged: the Angel Hair Bar. Prepare for a culinary journey infused with authentic Indian flavors. Chef Pratik Deshmukh presents the Indian-Inspired Angel Hair Bar, based on the original concept by the Belgian artisan brand Tucho, a fusion of Belgian chocolate and a traditional Turkish dessert that went viral on social media at the end of 2024. In this richly layered bar, classic Indian flavors blend harmoniously with the nutty notes of pistachio, the delicate sutarfeni, and the fruity accents of Callebaut Ruby chocolate. The perfect combination for a bold and expressive taste experience. This creation taps directly into the trends that the new generation of consumers is craving. Ideal as a seasonal special, for boosting online sales, or as a limited edition.

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

13.4 oz

Callebaut White Chocolate - W2 - 5kg Block

Pre-crystallize the chocolate.

4.2 oz

unsalted butter
12.0 oz

Callebaut Nuts - Pure Pistachio Paste - 1kg Bucket

Mix through pistachio paste and softened butter.

Emulsify well.

Q.S.

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.