Thermomix® Singapore - Pistachio Chocolate Bar

Ingredients

Pistachio Spread
30 sugar
100 g pistachio, deshelled
100 g white chocolate, cut in pieces
80 g butter, cold, cut in pieces

Tahini
50 g white sesame seeds, toasted (see tips)
30 g sunflower oil

Chocolate Bar
80 g kunafa pastry, cut in pieces, toasted (see tips)
180 - 200 g milk chocolate, cut in pieces
180 - 200 g dark chocolate, cut in pieces

Preparation
Pistachio Spread
1. Place sugar and pistachio in mixing bowl, grind 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.

2. Add white chocolate and butter, melt 5 min/55°C/speed 2.

3. Pour spread into a sterilized glass jar and set aside to cool, then seal and refrigerate (see tips). Clean mixing bowl.

Tahini
4. Place toasted sesame seeds into a clean, dry mixing bowl, grind 20 sec/speed 9. Scrape down sides of mixing bowl with spatula.

5. Add oil, mix 30 sec/speed 6-8, gradually increasing speed. Transfer to a sterilized glass jar and set aside to cool. Clean mixing bowl.

Chocolate Bar
6. Place a bowl on mixing bowl lid, weigh in toasted kunafa pastry in a bowl. Add reserved pistachio spread and reserved tahini. Mix well and set aside.

7. Place milk chocolate and dark chocolate in mixing bowl, grind 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.

8. Melt 5-6 min/55°C/speed 2. Scoop 1 tablespoon melted chocolate into chocolate mould spread it around till it cover the base and sides of mould. Turn the mould upside down and tap mould to remove excess chocolate. Place mould in refrigerator for at least 15 minutes to harden.

9.Scoop 1-2 tablespoons reserved kunafa-pistachio mixture in chocolate mould and cover with another layer of melted chocolate (see tips). Smooth out the surface of the chocolate layer by using a spatula. Scrape excess chocolate with dough cutter or spatula. Place mould in refrigerator for at least 1 hour or overnight. Unmould and store in refrigerator until needed.

Tips:
⭐Pistachio spread can be used as a filling for doughnuts, pastries and cakes or simply spread it on bread or toast. Can be stored, refrigerated for up to 1 month.

⭐Sesame that is too lightly roasted will be raw, while too much roasted will make the tahini bitter. To roast sesame correctly, pour the weighed sesame into a dry pan heated on medium heat, stir with steady movements until the seeds are golden brown.

⭐To toast kunafa pastry, pan fry with butter in medium heat for a few minutes until it turned golden brown.

⭐Reheat chocolate before placing another layer of chocolate on top of kunafa-pistachio mixture.

#pistachiochocolate #pistachiochocolate #pistachio #chocolate #thermomixHave you tried the viral pistachio chocolate bar yet? 🍫💚 This luxurious treat combines the crunch of kunafa pastry with the nutty richness of pistachios and the smooth, earthy flavor of tahini. Perfectly balanced and utterly irresistible—give it a try with your Thermomix® and join the trend!

Ingredients
Pistachio Spread
30 sugar
100 g pistachio, deshelled
100 g white chocolate, cut in pieces
80 g butter, cold, cut in pieces

Tahini
50 g white sesame seeds, toasted (see tips)
30 g sunflower oil

Chocolate Bar
80 g kunafa pastry, cut in pieces, toasted (see tips)
180 - 200 g milk chocolate, cut in pieces
180 - 200 g dark chocolate, cut in pieces

Preparation
Pistachio Spread
1. Place sugar and pistachio in mixing bowl, grind 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.

2. Add white chocolate and butter, melt 5 min/55°C/speed 2.

3. Pour spread into a sterilized glass jar and set aside to cool, then seal and refrigerate (see tips). Clean mixing bowl.

Tahini

4. Place toasted sesame seeds into a clean, dry mixing bowl, grind 20 sec/speed 9. Scrape down sides of mixing bowl with spatula.
5. Add oil, mix 30 sec/speed 6-8, gradually increasing speed. Transfer to a sterilized glass jar and set aside to cool. Clean mixing bowl.

Chocolate Bar
6. Place a bowl on mixing bowl lid, weigh in toasted kunafa pastry in a bowl. Add reserved pistachio spread and reserved tahini. Mix well and set aside.

7. Place milk chocolate and dark chocolate in mixing bowl, grind 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.

8. Melt 5-6 min/55°C/speed 2. Scoop 1 tablespoon melted chocolate into chocolate mould spread it around till it cover the base and sides of mould. Turn the mould upside down and tap mould to remove excess chocolate. Place mould in refrigerator for at least 15 minutes to harden.

9.Scoop 1-2 tablespoons reserved kunafa-pistachio mixture in chocolate mould and cover with another layer of melted chocolate (see tips). Smooth out the surface of the chocolate layer by using a spatula. Scrape excess chocolate with dough cutter or spatula. Place mould in refrigerator for at least 1 hour or overnight. Unmould and store in refrigerator until needed.