41% Eclipse du Soleil (for the shell)
220 g Pistachio Praline Paste
50 g Tahini
2.5 g Salt
1 g Ground Vanilla
110 g 35% Soie Blanche (melted, 86F-30C)
200 g Kataifi (toasted)
1. Cast pre crystallized 41% Eclipse du Soleil into desired bar molds. Reserve.
2. Mix Praline paste, tahini, salt, and vanilla until smooth.
3. Add white chocolate, mix thoroughly.
4. Add kataifi, mix well.
5. Press mixture into reserved molds.
6. Seal bottom with more 41% Eclipse du Soleil
https://www.guittard.com/in-the-kitchen/recipe-print/dubai-chocolate-bar