Dubai Pistachio bar
Recipes
November 24, 2025
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INGREDIENTS
- Green and gold colored cocoa butter, tempered (28/29°C)
- Sublime Dark 64% Dulcistar
- Dubai Pistachio Dulcistar
PROCEDURE
- Tempering cocoa butter: bring colored cocoa butter to 35/40°C, let it cool in a container until it reaches 28/29°C.
- In a Dubai tablet mold, create splash decorations with green cocoa butter and tempered gold.
- Pour the Sublime fondant 64% tempered at 31°C, vibrate and empty the mold to obtain the shell.
- Allow to crystallize and fill with our Dubai Pistachio cream.
- Close with Sublime fondant 64% as a topping and let it crystallize completely and finally…enjoy!
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