CHOCOLATE BAR WITH SALTED CARAMEL POPCORN WITH PISTACHIO FINANCIER
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Ishafahan Dain
Buddika Samarasekera
The creation will remind you that we all like to taste a bit of temptation.
- Sub Category Name
Food
Savory
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
The Chocolate Bar- 9L Fresh Cream
- 2.5kg Roasted Milk Powder
- 5g Salt
- 4kg Milk Chocolate (65%)
- 800g Dark Chocolate
- 225g Popcorn
- 615g Sugar
- 165g Butter
- 100ml Water
- 15g Baking Soda
- 10g Salt
- 35g Golden Syrup
- 200g Almond Powder
- 70g Cashew Powder
- 500g Icing Sugar
- 70g Flour
- 250g Egg Whites
- 250g Hazelnut Butter
- 05tbs Pistachio Paste
Methods and Directions
The Chocolate Bar- Reduce fresh cream into 3L. Add roasted milk powder and cook on a slow fire. Add the cooked mixture to chocolate, mix well & put into tray and chill.
- First pop the popcorn with a little oil. In a separate pot add sugar, lime, water, and Golden Syrup and boil up to 120°C. Then add the baking soda and next the butter into the caramel mixture.
- Mix Almond powder, cashew powder, icing sugar and flour together, and set aside. Beat egg whites and fold into powder mixture. Heat butter till you get a burnt aroma and fold into above mixture. Finally, mix in the pistachio paste. Bake in oven at 150°C for 20 minutes.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 26/04/2024
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