Presenting Dubai Chocolate in a stunningly elegant patisserie format! In this dazzlingly delicious creation from Chef Stefan Rose he brings together chocolate and pistachios with his own innovative flair to make Dubai Chocolate magic! Follow us on Candia Professional UK Instagram for more dessert artistry.
150g plain flour
60g cocoa powder
5g fine salt
7g bicarbonate of soda
300g sugar
125g whole eggs
183g buttermilk
170g black coffee, at room temp
85g Candia butter (melted at around 40C)
Sieve the flour, cocoa, salt, bicarb and sugar together. Mix the eggs, buttermilk and coffee and combine with the flour mixture. Fold in the melted butter, making sure it hasn’t pooled and settled at the bottom of the mixing bowl. Pour into the gastro tray sized Flexipan mat and bake at 170C for 12 minutes until cake springs back when pressed lightly. Cool before cutting into disks.
420g whole milk
1 vanilla pod, split
150g egg yolks
2g maldon salt
16g caster sugar
20g trehalose (optional, replace with caster sugar if desired)
16g invert sugar
28g gelatine solution (4g gelatine powder with 24g water)
200g high Quality dark chocolate
120g high Quality milk chocolate
Heat together cream and milk to 90C, cover and infuse for 20 minutes. Pass and reweigh (add more milk if necessary). Reboil and make crème anglaise to 81C with egg yolks and sugars and salt, add gelatine solution, pass through a fine sieve. Emulsify onto Chocolates in 3 additions, blend until smooth.
500g pistachios
Roast 160C for 4 minutes, leave to cool. Blend in Thermomix until a paste. Finish in Melanger until super fine. Alternatively, purchase a high-quality pistachio paste.
110g kataifi Pastry, mixed with melted butter and roasted until golden brown and smashed up
3g fine salt
350g high quality white chocolate
200g pistachio paste
Melt White Chocolate and combine with pistachio paste, combine with baked and cooled kadaifi mixture. Sheet our between parchment or non stick baking mats to around 3mm
575g whole milk
32g milk powder
105g sugar
60g dehydrated glucose
38g Dextrose
5g Profiber Stab 5 (SOSA)
Mix the liquids and heat to 30 ºC.
Add the previously mixed powders and cook to 85C, while stirring on the heat. Remove from heat, pass the base through a fine sieve, and cool to below 60C. Blend with a hand blender. Chill for 12 hours. Churn or freeze in Pacos.
125g semi skimmed milk
30g caster sugar
30g blonde chocolate (white chocolate will work too)
15g cocoa powder
120g pasteurised egg whites
110g mascarpone
1g Maldon salt
50g pistachio paste
25g SOSA Pro Espuma Cold
Boil the cream, sugar and cocoa, add the chocolate and cool to 40C. Slowly loosen the mascarpone with the eggs then mix the two masses and all other ingredients, blend and add to siphon. Inject 1 cartridges of gas and set aside in the fridge.
40g Liquid Glucose DE40
108g dark chocolate
5g vanilla extract
0.5g fine sea salt
Boil cream and glucose together with vanilla and salt, pour over dark chocolate, emulsify with hand blender. Serve warm.
Tempered Dark Chocolate Band 5CM Height
Kataifi Pastry Roased in Butter
Nibbed Pistachios
Start by painting pistachio paste onto the plate in a spiral design (add a touch of vegetable oil if required). Add a disk of the Dubai chocolate crunchy base. To this add the super moist chocolate sponge and chocolate crémeux. Surround this with the tempered dark chocolate band. Add some roasted and smashed Kataifi Pastry, top with a scoop of Pistachio Ice Cream. Add to this the chocolate pistachio espuma, and finally some lightly roasted nibbed pistachios. Pour sauce warm, at around 50C. Serve and enjoy!
Candia Professional Brittany Incorporation Butter is perfect to add authenticity to any applications. Made in Brittany, a region of France which has a long standing tradition with buttery recipes. This butter is produced exclusively by churning creams from milk collected in the green scenery of Brittany.
Especially designed to highly perform when whipped, Candia Professional whipping cream is perfect for pastry Chefs. Available in 1L and 10L.
