Description
Learn how to make Tucho’s Angel Hair Chocolate Bar at home. This easy recipe is made is using white chocolate, pistachio cream and pişmaniye (Turkish cotton candy).
Ingredients
Units
Scale
- 2 cups white chocolate, chopped
- Food coloring, about 5 drops (depending on your desired color)
- 1 cup Turkish cotton candy
- 1/2 cup pistachio paste
Instructions
- Melt white chocolate using a water bath or microwave in 20-second increments. Mix in food coloring to achieve your desired color.
- Pour half the colored chocolate into a bar mold, coating but not filling it. Freeze for 15 minutes.
- Spread cotton candy over the frozen chocolate layer. Spoon pistachio paste over the cotton candy. Freeze for another 10 minutes.
- Pour remaining white chocolate over the pistachio layer to seal the mold. Freeze for final 15 minutes.
- Carefully remove from mold and enjoy!
Notes
- Temperature is everything: Make sure your white chocolate doesn’t exceed 110°F (43°C) when melting. Too hot and it will lose its smooth texture. Use a water bath for the safest way to melt your chocolate.
- Keep your hands dry when working with Turkish cotton candy – moisture will cause it to dissolve.
- Timing matters: Have all your ingredients ready before you start melting the chocolate. Once it’s melted, you’ll need to work quickly to assemble before it starts setting.
- Quality counts: Since this dessert has relatively few ingredients, each one shines through. Use the best white chocolate you can find, preferably one with real cocoa butter.
- Prep Time: 10 minutes
- Chill time: 35 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Belgian
