Culinary Hotline - Edible Artistry
Stepping into the world of edible artistry!
Ingredients:
- 500 ml full cream milk
- 100 g white chocolate (chopped or callets)
- 2 tsp beetroot powder
- 2 tbsp warm water (to dissolve beetroot powder)
- 2–3 tsp rose syrup
- Edible dried rose petals (for garnish)
- Optional: extra frothed milk for topping
How To Make Ruby Chocolate Steamer
- Dissolve the beetroot powder in warm water and set aside.
- Gently heat the milk in a saucepan or milk frother.
- Add the dissolved beetroot and stir in the white chocolate.
- Whisk until melted and smooth.
- Drizzle rose syrup along the inside of serving mugs.
- Pour the steamer into mugs and top with frothed milk if desired.
- Garnish with dried rose petals.
Ingredients:
- 300 g tempered couverture chocolate (dark or milk)
- Pistachio butter mixed with melted white chocolate and tahini paste
- Toasted kataifi pastry (crispy and golden)
- Colored cocoa butter (optional – for painting molds)
How To Make Pistachio Knafa Chocolate Bonbons
- Paint your polycarbonate bonbon mold with colored cocoa butter if using.
- Pour tempered chocolate into each cavity to form the shells. Tap out air bubbles and pour out excess chocolate.
- Refrigerate for 5 minutes to set the shells.
- Combine pistachio butter, melted white chocolate, tahini paste, and toasted kataifi pastry to make the filling.
- Place Pistachio filling into each shell, leaving space at the top.
- Seal the bonbons with more tempered chocolate.
- Refrigerate for another 5 minutes or until set.
- Unmold and serve.