Francisco's Dubai Chocolate Bar

Decorated or splash your moulds with coloured cocoa butter (green and yellow).

Coat your mould with pre-crystallized milk chocolate.

Melt Callebaut W2.

Add the pistachio paste and the tahini paste.

Add the feuilletine, the sea salt, the orange confit and orange zest and mix gently.

Warm up the mix to 45°C and pre-crystallize the mix down to 25°C.

Fill the moulds and let it rest for a few hours.

Close the mould with pre-crystallized milk chocolate.