Guest Post
This recipe is a guest post from Tenina Holder. We had the opportunity to work with Tenina when she visited Brisbane for a cooking class.
Tenina is a very experienced recipe creator and she has produced quite a few cookbooks all which are available to purchase from her website. This recipe for Baklava Chocolate Bars is featured in her newest book Cooking With Tenina and she has also created a special “how to” video for the special members of her Insider’s Club.
Baklava Chocolate Bars
“This naughty but nice treat makes a beautiful gift and is quite impressive if you work with the right bar mould (see the Cocoa Bean Chocolate Bar Moulds on the Cooking with Tenina Shop). Although I cannot remember seeing waffle cones as an ingredient of baklava, they proved to be the best answer to the pastry crunch I was seeking. Not bad, if I say so myself.”
Tenina Holder
Cooking With Tenina
NEED
- 50g pistachios, shelled
- 20g honey
- pinch of pink salt flakes
- 200g white chocolate, in pieces
- 50g cacao butter
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground cardamom
- zest 1 orange, finely grated
- 2 purchased waffle cones, in pieces
DO
- Place pistachios onto a paper-lined tray and drizzle with the honey. Stir to coat. Place into a cold oven to set to 200 degrees and cook 10 minutes. Remove, sprinkle with salt and cool.
- Place chocolate, cacao butter and spices into the Thermomix bowl and cook 30 minutes/37 degrees/speed 1.
- Add orange zest, roasted nuts and waffle cones. Combine 6 seconds/speed 2.
- Spread into chocolate bar moulds, and level by tapping the moulds on the bench once filled.
- Refrigerate. The chocolate should release easily from the mould after around 6-7 minutes in the fridge.
