Temper the Belcolade Selection Lait Cacao-Trace chocolate and mold chocolate bar molds.
Leave to crystalise for about 30 minutes.
Kadayif Pistachio Filling
Bake the Kadayif together with the butter in a pan until golden brown, leave to cool down.
Temper the Belcolade Selection Blanc Extra Cacao-Trace chocolate and add melted Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace .
Mix in the PatisFrance Praliné Pistache 52% and the PatisFrance Pralirex Pistache and mix with a spatula.
Add all the other ingredients and mix well.
Fill up the molded chocolate tablets and leave to crystalise for about 30 minutes.
Close the Dubai bars with tempered chocolate
Assembly
Mold the bar molds with tempered Belcolade Selection Lait Cacao-Trace chocolate.
Leave to crystalise and fill up with the Kadayif pistachio filling.
Leave to crystalise for about 30 minutes and close the Dubai Pistachio Bars with tempered chocolate.
Demold the chocolate bars and store them in a fridge of 16°C with a relative humidity level below 60%
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