Dubai chocolate coins
Tags:
alcohol-free
vegetarian
Description
Dubai chocolate is absolutely on trend right now, in autumn and winter 2024. We have already published a recipe here that allows you to easily make the trendy sweet in our muesli bar mat. However, not everyone always wants to break or eat a whole muesli bar (we mean the shape and quantity) or even one of the somewhat oversized bars. The solution is here: Dubai Chocolate in taler form - one, maximum two, bites and the taler is eaten. If you like, you can take more or enjoy the full-bodied flavour first.
Ingredients for
Ingredients for the chocolate coins
75
g
kadayif dough strings
20
g
butter
75
g
pistacchio puree
40
g
coconut oil
75
g
white couverture
1
Pinch(es)
salt
200
g
dark chocolate (dark, whole milk or a mix)
25
g
chopped pistacchios
50
g
whie couverture for decorating
Preparation
Prepare the chocolate coins
1
Cut the kadayif dough threads into fine pieces and then fry in a pan with the butter until golden brown. Leave to cool slightly.
2
Melt the white chocolate coating together with half of the coconut oil and then mix with the pistachio puree, sesame seeds, the roasted dough threads and a pinch of salt.
3
Spread the pistachio mixture evenly over the hollows of the taler mat, smooth out a little and then chill or freeze.
4
Melt the dark chocolate coating with the other half of the coconut oil.
5
Remove the cold thalers from the fridge/freezer and then dip them individually into the melted dark couverture, carefully drain and then leave to set on baking paper or similar.
6
Optionally, the thalers can now be decorated with chopped pistachios and/or (coloured) chocolate coating.
Ingredients for
Ingredients for the chocolate coins
75
g
kadayif dough strings
20
g
butter
75
g
pistacchio puree
40
g
coconut oil
75
g
white couverture
1
Pinch(es)
salt
200
g
dark chocolate (dark, whole milk or a mix)
25
g
chopped pistacchios
50
g
whie couverture for decorating
