Chocolate Pistachio Bar

...by Renee Cade
Yields: 45 bars

Chocolate Pistachio Bar

Ingredients

Pate Sucrée
295g unsalted butter
340g granulated sugar
2 large eggs
10ml vanilla extract
970g bread flour, sifted

Pistachio Bar
190g unsalted butter
82g granulated sugar
190g whole eggs
190g almond or pistachio flour
32g all-purpose flour
250g pistachio paste

81% Extra Dark Chocolate Mousse
400g TCHO Pro 81% Extra Dark Chocolate
285g egg yolks
197g granulated sugar
900g heavy cream

Garnish
Pistachio nuts, shelled
Sea salt
TCHO Pro 81% Extra Dark Chocolate

Assembly
Powdered snow sugar
100g TCHO Drinking Chocolate Crumbles

Directions
Pate Sucrée

  1. Cream the butter and granulated sugar together.
  2. Add eggs slowly.
  3. Add vanilla extract.
  4. Add sifted bread flour in thirds.
  5. Chill the dough and let rest for at least 2 hours.
  6. When ready, roll dough to 1/4" thick or 3 on a dough sheeter.  Try to keep a rectangular shape. Line a half sheet pan with dough, including the sides.
  7. Lightly dock dough and par-bake in a 350˚F oven, about 10 to 15 minutes.

Pistachio Bar

  1. Cream the butter and granulated sugar together.
  2. Add a little of the eggs first, then alternate adding the eggs and the dry ingredients (almond flour and all-purpose flour) to the creamed butter and granulated sugar.
  3. Add the pistachio paste last.
  4. Pour mixture into the par-baked sweet dough tart shell in the sheet pan and smooth with an offset spatula to level the pistachio bar mixture.
  5. Bake at 350˚F for approximately 25 minutes. Cool and freeze until ready to use.

81% Extra Dark Chocolate Mousse

  1. Melt 81% TCHO chocolate hexagons in a double boiler.
  2. Begin beating egg yolks with a whip attachment in the electric mixer. Make a sugar syrup with the sugar and some water and cook to 250˚F. Immediately pour over the egg yolks in a steady stream, beating continuously until the egg mixture doubles in volume and cools.
  3. In a mixing bowl, whip heavy cream to soft peaks.  Set aside until ready to use.
  4. Fold in chocolate into the egg mixture.
  5. Gently fold whipped cream into the egg and chocolate mixture. (Mousse should be creamy.) Set in the cooler until ready to pipe.

Garnish

  1. Toast pistachios with sea salt and chop.
  2. Temper 81% TCHO chocolate and, using a piping bag, create a delicate, lattice-like pattern on a large acetate sheet or parchment paper. Sprinkle with the chopped roasted sea salt pistachio before the chocolate sets.

Assembly

  1. Cut the pistachio bar into 2.5 cm x 5 cm rectangles.
  2. Use a straight edge and dust a quarter of the bar with powdered snow.
  3. Pipe the chocolate mousse with a flat (round) tip on top of the pistachio bar. Break a piece of the chocolate lattice and place on the chocolate mousse at an angle. Finish with sprinkling TCHO drinking chocolate crumbles on the chocolate mousse.