Dubai tablet
Recipes
November 24, 2025
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INGREDIENTS
- Green and gold colored cocoa butter, tempered (28/29°C)
- Sublime 55% dark couverture
- Pistachio Dubai Dulcistar
PROCEDURE
- Tempering the cocoa butter: heat the coloured cocoa butter to 35/40°C, then let it cool in a container until it reaches 28/29°C.
- In bar mold, create splash decorations using the tempered green and gold cocoa butter.
- Pour the tempered Sublime 55% dark couverture at 30°C into the mold, tap to remove air bubbles, and then empty it to form the shell.
- Allow it to crystallize and fill with the Pistachio Dubai spreadable cream.
- Seal with dark couverture and let it crystallize completely.
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