Pistachio and Orange Bar

Ingredients

Method

1. 1
   Outer shell

   Pre-crystallize the black cocoa butter at 28°C.

2. 2
   Outer shell

   Using a brush, create some dots of black coloured cocoa butter on the inside of the mould.

3. 3
   Outer shell

   Remove the excess with a rasp and let crystallize.

4. 4
   Outer shell

   Use a spray gun to cover just half of the inside of the mould with the green apple cocoa butter (always at 28°C).

5. 5
   Outer shell

   Remove the excess with a rasp and let crystallize.

6. 6
   Outer shell

   Spray the other half of the mould with tempered yellow lemon cocoa butter.

7. 7
   Outer shell

   Let it crystallize well.

8. 8
   Outer shell

   Spray the whole mould with tempered white cocoa butter.

9. 9
   Outer shell

   Remove the excess and let crystallize.

10. 10
    Outer shell

    Create a thin chocolate shell using Sinfonia Milk Chocolate 38%, remove the excess chocolate from the mould and let crystallize.

11. 11
    Pistachio filling

    Melt the Nobel Pistacchio at 40°C.

12. 12
    Pistachio filling

    Mix it with the Chococream Pistacchio and the chopped pistachios.

13. 13
    Pistachio filling

    The filling has to be used at 26°C.

14. 14

    Final composition: fill each chocolate bar halfway with the pistachio filling and let crystallize.

15. 15

    Final composition: pour a layer of orange filling.

16. 16

    Final composition: fill the bars with another layer of pistachio filling.

17. 17

    Final composition: let the chocolate bars crystallize and, when totally crystallized, close them with tempered Sinfonia Milk Chocolate.

18. 18

    Final composition: once the chocolate bars are totally crystallized they can be removed from the mould.