Just melted some leftover dark chocolate lying around with a dash of coconut oil to get it nice and drippy. Added some salt for a little flavour boost. Once the mould was lined with chocolate, I took some of the pistachio cream, blasted it in the microwave for 20 seconds and used a half teaspoon it in. Added a cashew and then poured chocolate over the top. Make sure to pop it in the freezer for 5 min in between each step! You need each layer to settle before adding the next.
I think next time I’ll scoop out the excess chocolate from the first layer. You can see in the cross section a thicker amount of chocolate than I’d like. Also going to try and find that flaky stuff that usually goes in Dubai chocolate – apparently that’s usually vegan!
by gemologyst
3 Comments
whats dubai about this?
The flaky stuff is what’s used in kunafa. Filo vermicelli aka kadayif, regular vermicelli can work too in a pinch
Cool idea! Looks yummy 😋