MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dubai Chocolate
Categories: Nuts, Sauces, Pastry, Chocolate
Yield: 4 Servings
2 1/4 c Pistachios (340 g);
- roasted, salted, shelled
1/2 c Granulated sugar (100 g)
1/2 c Olive oil (120 ml)
2 ts Vanilla extract
2 ts Kosher salt
1 tb Tahini; stirred well if
- separated
4 tb Unsalted butter (57 g)
4 c Kataifi (200 g);
- thawed overnight in the
- refrigerator if frozen,
- roughly chopped,
- lightly packed
- (see Tips)
18 oz Semisweet chocolate (570 g);
- chopped -OR-
3 c Chocolate chips; heaping
Pistachio Cream:
In a food processor, combine the pistachios, sugar, olive oil,
vanilla, and salt. Process until it becomes a creamy nut butter,
stopping and scraping down the sides of the food processor with a
spatula as you go to ensure a uniform mixture. The pistachio
mixture will progress from chopped nuts to a thick nut paste, then
finally transform into a silky, slightly thin nut butter
consistency; this takes about 6 minutes.
Add the tahini and process until fully incorporated, about
30 seconds more. Keep the mixture at room temperature while you
make the rest of the filling.
Toast The Kataifi:
In a large high-sided skillet or large pot over medium heat, melt
the butter. When it starts to bubble, add the chopped kataifi and
cook, stirring frequently and breaking up any unbrowned clumps,
until it is evenly crisp and golden brown, about 15 minutes.
Transfer to a large plate and let cool completely, about
10 minutes. Once cooled, combine the toasted kataifi with the
pistachio cream in a large bowl, mixing with a spatula until fully
combined. Keep it at room temperature while you work with the
chocolate.
Melt The Chocolate:
Set a medium heatproof bowl over a pot of simmering water. Add half
the chocolate to the bowl and heat, stirring occasionally, until
melted.
Once the chocolate in the bowl is fully melted, transfer the bowl
to a work surface. Keep the pot of hot water covered in case it's
needed later. Working with a small handful at a time, begin adding
the unmelted chocolate, stirring constantly until each addition is
fully melted before adding more. This process of melting chocolate
and then stirring in unmelted chocolate is tempering, and is
essential for creating chocolate bars with shine and snap.
Assemble the chocolate bars: Place four 6x3x1" silicone chocolate
bar molds on a sheet pan so it's easy to transfer them in and out
of the fridge. Working with one chocolate bar mold at a time, place
1/4 cup melted chocolate in a mold; using a pastry brush or the
back of a small spoon, paint the inside of each mold with the
chocolate, completely covering the bottom and sides. Transfer the
molds to the fridge until the chocolate is hard, at least
30 minutes.
Once the chocolate is fully set, remove the molds from the fridge.
Divide the filling evenly among the molds, about 1/4 cup loosely
packed filling per mold. Smooth the filling out with a spatula to
fill the molds almost to the tops in an even layer, and transfer to
the fridge until the kataifi mixture has firmed up slightly, about
10 minutes.
Give the remaining melted chocolate a stir (if it's become too
thick to stir, set the bowl over the pot of water over low heat,
stirring until easily spreadable, or microwave in 5-second
intervals, stirring in between intervals). Pour the remaining
chocolate on top of the bars, dividing evenly. Using an offset
spatula or the flat side of a knife, spread the chocolate out to
cover the entire surface of the filling in a smooth, even layer.
Scrape any excess chocolate off the tops of the molds with the
spatula or knife. This will ensure clean edges on the bars when you
unmold them.
Return the chocolate bars to the fridge and chill until hard, 30 to
45 minutes. To unmold, gently pull the silicone away from each bar
and pop them out one by one. Enjoy right away, or wrap the bars
individually to keep in the fridge for up to 3 weeks.
Tips:
Kataifi, a shredded variety of phyllo, is also known and labeled as
kadayif or knafeh dough, and is commonly available in the
refrigerated or freezer section of Middle Eastern grocery stores.
If frozen, thaw it overnight in the refrigerator before use.
To make four chocolate bars at once, you'll need four 6x3x1"
silicone chocolate molds. Note that some varieties of molds yield
two bars each. Alternatively, it's possible to make the chocolates
in two batches, rewarming the melted chocolate as needed per the
instructions in Step 7.
Recipe by Caroline Schiff
Recipe FROM:
https://cooking.nytimes.com
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