Dubai Pistachorep

Make shape: grab a rectangular baking tin and cut two wooden sushi sticks on the width of your shape. Place them on the bottom and place a piece of baking paper over it. This helps to make a mold for your chocolate shape with the filling.

Frangipane bins: divide the pistachio rangipane evenly over the shape and bake it for 12-15 minutes in a preheated oven at 185 ° C. Allow to cool completely before you continue.

Remove shape: carefully remove the frangipane from the shape and cut the sides separately if necessary. Place the frangipane on a grid with a baking tray underneath to catch the chocolate.

Melt chocolate: melt the dark chocolate au bain-marie or in the microwave (stir every 15 seconds to prevent the chocolate from burning).

Compile: Pour the melted chocolate over the Frangipane. Drizzle the pistachio butter over it and sprinkle with the coarsely chopped pistachio nuts and sea salt flakes.

Get up: Let the bar stiffen in the fridge. Once the chocolate is hard, you can break it in pieces for that delicious "krak".