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Chocolate Bar with Pistachio and Mint

Cooking Time
60 Minutes
Portions
1

Ingredients

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Pistachio Paste

  • g Country Range Pistachio Nuts
  • g Sugar
  • g Plant Cream

Pistachio Mousse

  • g Aquafaba, reduced by half and cooled
  • g Sugar
  • g Water
  • g Plant Cream
  • g Agar
  • g Pistachio Paste

Pistachio Brittle

  • g Country Range Pistachio Nuts
  • g Sugar
  • g Water

Mint Sorbet

  • g Glucose
  • g Sugar
  • g Water
  • ml Creme De Menthe
  •   Bunches Mint

Aerated Chocolate

  • g Dark Chocolate
  • g Olive Oil

Method


Next Stage

Pistachio Paste

  • 1

    Step 1

    Lightly roast the pistachios, then blitz with the remaining ingredients at 40˚C until a smooth paste is formed, add a small pinch of food colouring if it’s not as green as you would like.

Pistachio Mousse

  • 1

    Step 1

    Whip aquafaba until thick. Make a sugar syrup with the water sugar and agar until it reaches 116˚C and use this to make an Italian meringue out of the aquafaba. Once cold, semi-whip the cream and fold into the meringue with the pistachio paste.

Pistachio Brittle

  • 1

    Step 1

    Make a caramel with the sugar and water and stir through the pistachios and set. Once cold, blitz to a powder.
  • 2

    Step 2

    Sprinkle a little of the brittle in your bar and then pipe in the mousse and set until frozen. Cap the bottom with chocolate. Let fully freeze before demoulding.

Mint Sorbet

  • 1

    Step 1

    Bring everything apart from the liqueur to the boil. Once cool add it and strain out the mint then churn and freeze.

Aerated Chocolate

  • 1

    Step 1

    Melt both together then pour into a siphon gun and charge twice. Empty into a half gallon container and vac pack, then refrigerate to set.

Ingredients

Increase Portion Size

Pistachio Paste

  • g Country Range Pistachio Nuts
  • g Sugar
  • g Plant Cream

Pistachio Mousse

  • g Aquafaba, reduced by half and cooled
  • g Sugar
  • g Water
  • g Plant Cream
  • g Agar
  • g Pistachio Paste

Pistachio Brittle

  • g Country Range Pistachio Nuts
  • g Sugar
  • g Water

Mint Sorbet

  • g Glucose
  • g Sugar
  • g Water
  • ml Creme De Menthe
  •   Bunches Mint

Aerated Chocolate

  • g Dark Chocolate
  • g Olive Oil

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