Ingredients
- 200g chopped chocolate or couverture chocolate (I used Cremant)
- 50g finely chopped kadaïf (philo paste) + 2 tsp butter
- 50g ME, MAPLE & I‘s maple spread
- 50g ME, MAPLE & I‘s maple peanut butter
- 10ml (2 tsp) tahini
Method
- Melt 100g of the chocolate in a bain-marie: Place the chocolate in a metal bowl and place it over a saucepan with a little boiling water. The water should not touch the bowl or evaporate at the edges. Melt the chocolate over medium heat, stirring occasionally. Remove the bowl from the heat.
- Pour half of the melted chocolate into the chosen mold and spread evenly. Using a spoon or brush, smooth the chocolate up the edges, or tilt the mold. Let set for approximately 15 minutes in the refrigerator or 5 minutes in the freezer.
- If the kadaïf is not already cooked and crunchy, heat the butter in a pan. Brown the dough threads, stirring occasionally.
- Mix the dough threads with the maple spread, maple peanut butter and tahini, let cool slightly.
- Pour over the chocolate in the mold and smooth.
- Melt the remaining chocolate by repeating the frist step. Pour it over the top.
- Decorate as desired with chopped pistachios. Let set for approximately 30 minutes in the refrigerator or 15 minutes in the freezer. Remove from the mold.