What kind of chocolate you used.l tryed to make it but it does get firm after i get out of the fridge. Please help me do it right. Thank you so much ❤.
Thank you for your question! It’s possible that the chocolate you're using is not ideal for this recipe; make sure you're using the right type of chocolate, such as baking chocolate, which you can find in the baking section of your grocery store. Additionally, when melting the chocolate, use the double boiler method and avoid adding any ingredients to ensure a smooth consistency. This should help achieve the desired hardness without becoming overly firm. The one i used in this video is “Puda Kakao” .
To make it harden u have to tempering the choc heat it to 117f then cool it to 80 f then warm it up to 86 f then it should be tempered that's for milk choc use the double boiler method so u don't burn the chocolate 😊
Ingredients Kataifi: 150g Oil: 1 tablespoon (for frying) Pistachio Cream: 3 tablespoons Milk Chocolate: 400g Instructions Cook the Kataifi: Heat 1 tablespoons of oil in a pan over medium heat. Add the kataifi and cook, stirring frequently, until golden brown and crispy. This should take about 5-7 minutes. Remove from heat and let it cool slightly. Add Pistachio Cream: Stir in the 3 tablespoons of pistachio cream into the warm kataifi until well combined. Melt the Chocolate: In a heatproof bowl, melt the 400g of milk chocolate either in a microwave in short bursts (20-30 seconds) or over a double boiler until smooth. Assemble: In a mold, spread the chocolate then kataifi mixture evenly. Pour the melted milk chocolate over the kataifi and spread it evenly. Chill: Refrigerate until the chocolate sets, about 1-2 hours.
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What kind of chocolate you used.l tryed to make it but it does get firm after i get out of the fridge. Please help me do it right. Thank you so much ❤.
Thank you for your question! It’s possible that the chocolate you're using is not ideal for this recipe; make sure you're using the right type of chocolate, such as baking chocolate, which you can find in the baking section of your grocery store. Additionally, when melting the chocolate, use the double boiler method and avoid adding any ingredients to ensure a smooth consistency. This should help achieve the desired hardness without becoming overly firm. The one i used in this video is “Puda Kakao” .
To make it harden u have to tempering the choc heat it to 117f then cool it to 80 f then warm it up to 86 f then it should be tempered that's for milk choc use the double boiler method so u don't burn the chocolate 😊
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Ingredients
Kataifi: 150g
Oil: 1 tablespoon (for frying)
Pistachio Cream: 3 tablespoons
Milk Chocolate: 400g
Instructions
Cook the Kataifi:
Heat 1 tablespoons of oil in a pan over medium heat.
Add the kataifi and cook, stirring frequently, until golden brown and crispy. This should take about 5-7 minutes. Remove from heat and let it cool slightly.
Add Pistachio Cream:
Stir in the 3 tablespoons of pistachio cream into the warm kataifi until well combined.
Melt the Chocolate:
In a heatproof bowl, melt the 400g of milk chocolate either in a microwave in short bursts (20-30 seconds) or over a double boiler until smooth.
Assemble:
In a mold, spread the chocolate then kataifi mixture evenly.
Pour the melted milk chocolate over the kataifi and spread it evenly.
Chill:
Refrigerate until the chocolate sets, about 1-2 hours.
@@Foodiliciouss danke 🥰 🌺🙏🙏🙏🙏
@@masoumehkarimibahram644 Gerne🥰