Remelt the chocolate- You can re-soften the chocolate drippings in the prime layer for the bottom layer.
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Look at the temp which has a thermometer- When you’re tempering the chocolate, then make positive to examine the temperature with the quick-read thermometer.
For frozen Kataifi Pastry, remove it through the freezer at least 4 several hours before you intend to use it. Make positive to help keep the Kataifi Pastry in its packet although it's developing to room temperature.
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Insert about 4 teaspoons with the kataifi filling to every chocolate mold, spreading or smoothing it out evenly into Each individual.
I recommend using a silicone candy bar mold in order to quickly take away the chocolate bars. To get the original search, make use of a thick chocolate bar mold to make this recipe.
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Smooth out the bottom- Use a spatula and scraper to smooth out The underside and acquire off any surplus chocolate for the clear search.
Once you make these chocolate bars, the kataifi will take in many of the dampness during the filling, which does trigger the kataifi to soften. This really is why I like to recommend earning these chocolate bars on the same day you would like to take in them for the most beneficial flavor and texture.