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hello and welcome to the crumbs and oily shop in SoHo we haven't done a video in here for a while well I haven't anyway you might have seen Dane and Sally do one a cookie perhaps one of our favorite suppliers keying which is a UK based company who supply all kinds of chocolateers from professionals to the Hobby hobbyist um they have just sent us this which is a really new product it's the pistachio sprad cuz they've just launched this new online bakery store where they're going to be selling things that you could use in your bakes so for example that loads of other kinds of spreads and inclusions and Coatings and stuff and they sent me something to try and it made me think as soon as I tasted
it made me think of that Viral Dubai chocolate bar if you haven't seen this chocolate bar I feel for you I don't know where you've been it literally been everywhere Tik Tok Instagram YouTube you name it and I've never had it I've never been to Dubai and you can get versions of it here but I thought seeing as I've got myself like the world's biggest of this stuff I can make it myself it's a milk chocolate bar so find yourself a good quality milk chocolate of course we get our chocolate from Key link so that's why we have this gigantic bag over here cuz we go through it we've got the pistachio cream but also because this the flavor of it is really delicious it's really creamy but the pistachio flavor is just maybe a little
bit subtle for my taste I'm boosting it with another product I got from keing which is the pistachio paste and that's essentially pistachios pasted that's going to boost the color a little bit and then the last thing is um canfa or kadei which is pastry it's like Verma Chelli almost get the fresh stuff in your local Middle Eastern Supermarket or online and you just need to fry it off yourself just gently until it's this delightful golden color and that is the bit which is going to make this whole bar like this really unique crispy texture it's so morish so we're going to make the filling first because that way we don't have to like mess about during like the chocolate phase because we
don't don't want to be doing anything but chocolate during that phase so I've got myself a bowl here and I have I'm going to start with 180 g of the pistachio paste and as you can see it's spreadable this is delicious and then I have 20 G of the pistachio paste so that's this really rich roasty toasty pistachio uh paste and then I'm going to add a good pinch of sea salt and that's just going to bring out all the lovely flavors and before i' get the pastry involved I'm just going to mix all that together just so that I don't have to work too hard with the pastry and therefore like crunch it up a bit too much yum and that paste is actually really good for loads of stuff you could add that to Blondies
you could add it to ice cream you could add it to your cake sponges it's great that's all mixed up now I'm going to add the pastry I have 60 G of that is quite a lot I like this bar to be super crispy if that's not your Vibe just add it a little bit at a time and then taste it which is the fun part um and if you're fine with the amount like basically just put as much as you want in but I've got 60 grams cuz I like crisp crispy that all right now we don't need that yet so I'm going to try and resist eating it I literally last night I made myself a bar of their stuff and I didn't use quite all of this and I literally ate the rest of it like it was a b of cereal so if you're going to do that no judgment
here um okay let's talk a bit about the chocolate I'm getting a facial from this um steaming pan of water that's here so um I'm going to have everything ready that's really important to have everything ready before you start tempering chocolate because it's timing is of the essence and if you want a really in-depth um tutorial on how to do that check out Sally's video from a few weeks ago she goes into real depth with it she does it with dark chocolate so the temperatures are slightly different to mine but the principes this all the same so I have my frying pan here which is bubbling away it's got couple of muslin cloths in there because that's going to protect the bowl of chocolate from the bottom of the pan I
also have a tea tow which is going to dry the bottom of the bowl of chocolate when it comes to it cuz we don't want any water going anywhere near the chocolatey bits or the CH chocolatey things I have two bowls heat proof one big one small actually this one doesn't really need to be heat proof but this one does um that's for my chocolate and this one's for my extra chocolate which I'm going to use to seed and temper the rest of it just got to put that in now then what do we have the mold so I've got this there are loads online this one if you're looking online this is a polycarbonate chocolate mold this one has four cavities I'm just going to do two because four of those bars is quite a lot and I already made two last night so
you know um so if you want to if you have one of these exact same ones and you want to do four just double this recipe but you may find different sizes you may find silicon ones the Silicon ones are good it's it's they're much easier to get the chocolate out of however I don't think you get quite as nice a shine on your tempered chocolate as you do with the polycarbonate the difficulty with polycarbonate ones is if you don't temper your chocolate spot on it just impossible to get out and I have been there so many times I can't even tell you um so hopefully that might happen today and we'll be good there it is it's nice and deep so that we can have a filling and there's loads online I also have a large sheet of
baking paper or grease prooof paper whatever you want to use um and that is going to collect any drips or excess chocolate that I put onto it so that I can then leave that to set and use it again um you can drip it back into the bowl but this is quite a small bowl so we'll see how we go this is very important a probe thermometer or you can use an infrared thermometer so hard to say um if you prefer this is crucial you can't temper chocolate without a thermometer cuz you need to get these very specific temperatures I've also got a piece of tissue to wipe that bad boy once I've stuck it in my chocolate so we don't keep putting uh cool down chocolate back into a melty chocolate spatula for stiring a pette knife I've
got one of these cool things which is my new favorite thing which is like scraper so we're going to scrape the chocolate off the mold with that spoons for filling things basically a whole host of really useful tools just get them already I'm going to do two bars which in my mold they're roughly 120 to 150 g of chocolate used per mold but you always kind of want to have a bit more than you need because if you're working with exact amounts with tempering it can be really hairy like if you only just have enough to fill the mold then it's you'll be messing around trying to fill it up and it'll be going out of temper and it's just not the one so I've got 300 g of chocolate of milk chocolate good
quality stuff as per behind me and that's going into my heat prooof Bowl now you can put your chocolate your master chocolate Bowl onto the frying pan and just straight away with a rubber spatula start stirring that making sure that you get all the bottom bits scraped off cuz that's where the hottest bit is when say 2/3 of the chocolates melted you can take it off the heat and just get your probe thermometer in there just to check at this stage what the temperature is we're aiming for a temperature at this point between 40 and 45° C so if it's not quite there yet just whack it back on the heat but again we're only going to do this like a few seconds at a time so once the chocolate
reaches between 40 and 45° see take it off the heat and just stir it and then we've got our little bowl of extra chocolate chips here I'm not going to add all of these I'm just going to add a few at a time and what that's going to do is bring the temperature of this chocolate down and this can take a few minutes to do what we're reing for here is to get the temperature down to a working temperature of 29 now if it goes below that's fine just don't take it any lower than 26 so keep adding a few chips at a time and then when it gets close to it honestly just add like one or two at a time because once it hits the right temperature of 29 you can always remove those chips and if it does go below 29 you can
just pop your bowl back on the frying pan for literally a second we need to get the first stage of our mold filled so I'm going to pour a small amount of chocolate into my mold and then just Jimmy it around to get in all the corners and up all the sides once I've got a good coverage I'm going to Rattle the mold on the work toop so this is just to get rid of any air bubbles and just to even out that chocolate now of course this is more chocolate than we need so we need to put some back into the bowl so I'm going to empty out the excess chocolate back into this bowl or if you wanted to you could do this onto the sheet of greas poof paper and then just leave that mold to set while you go back to your chocolate
and just get it back to that working temperature of 29 and this could mean literally just dipping it onto that P frying pan of water for a second or two giving it a stir and just checking that temperature you always want to have it at 29 once your first stage of chocolate is tempered and set we can put the filling in so I'm just going to do this by grabbing little spoonfuls dotting them about and then using my pette knife to even it out the main thing here is to not overfill it because otherwise you're not going to have a nice flat top when you put the rest of the chocolate on so if it feels like you got too much on just take a bit out and go back to your chocolate every now and then just to
make sure it's at that working temperature just dip it onto that water give it a stir check the temp and you're good so once you've filled your chocolate you can pour it directly on not too much because we don't want it really splurging everywhere a little bit of splurging is okay and then just in the same way just tip it around here and there just to make sure it's got an even coating and then give it a little tap on the work toop to get rid of any bubbles if you've got one of these amazing chocolate scrapers just scrape the excess off the main thing here is to make edges of the mold as clean as possible otherwise it can really get stuck in that mold and then set your mold to one side to temper if you want to speed that along you can put in the
fridge if you want oh wow you know we were just having a conversation about whether that would happen first time or if it you know hadn't been tempered properly and if it gets stuck in the mold and so I said to Nikki just get ready just in case it goes right look at that just slipped right out so oh my gosh how exciting is this I've got people waiting with people like the sep's waiting for a bit he's he's finished his work for the day but he's like can I have a bit of that chocolate bar I was thought I guess so how beautiful is that now that looks like perfectly tempered chocolate and you can see how lovely that shine is and you definitely wouldn't get that with a silicon mold so that's why I prefer the
polycarbonate even though it is a bit more tricky to do should we do a break open is it ready is it my turn um yes it is my turn cuz I'm the only one here so let's have a little nibble on that shall we oh my gosh what is with that pastry it's such a crazy crisp M I've got a really lovely strong pistachio flavor in there and that's cuz we boosted it with that pistachio paste but that
pastry that pastry really makes this extra special um and my chocolate I'm I'm going to tell you I've got a really thin coating of chocolate on there so it's really all about the filling in here but I tempered that chocolate pretty damn well I'm pretty pleased with myself um so please do give this a go and if you haven't heard of key link please check out their website cuz it is a literal Treasure Trove of things you didn't even know you needed if you are at all interested in chocolate or baking it's got so many things you're like o what can I do with that it's a really inspiring place and at the moment if you use the discount code that's somewhere on the screen now crumbs 10 you can get
10% off your first order and free delivery which is pretty cool and if you're in the UK in UK Mainland if you order before three I think they do next day delivery so if you're a spontaneous chocolate maker like myself and you're like oh what I what will I do tomorrow maybe I'll make chocolate then head over to key link and get yourself some bits and Bobs anyway I suppose I better share this chocolate out with all the hungry mouth so I will do that and I will see you very soon ciao you go
