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Velvety Chocolate Block with Salted Caramel and Pistachios - photo 1
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Velvety Chocolate Block with Salted Caramel and Pistachios

Wegetariańskie Desserts Cakes and Bakes Dishes for Special Occasions 280 min Medium 21 wyświetleń ~48.67 PLN - (0)
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Description

Here is a modern and sophisticated interpretation of the iconic dessert from the times of the Polish People's Republic. This velvety chocolate block is a tribute to nostalgia, elevated to the status of a gourmet treat. Instead of simple ingredients, we used the highest quality dark chocolate and real butter, which gives the mixture an extraordinary depth and creamy consistency. The secret of this recipe is the homemade salted caramel sauce, which creates beautiful golden swirls in the block, breaking the intense sweetness of the chocolate with a hint of salt. Roasted pistachios add crunchiness, enriching the texture and giving the dessert an elegant appearance with their green accents. Serve it in thin slices alongside a cup of strong coffee, and you will rediscover the taste of childhood in a luxurious version. Perfect for special occasions, gatherings with friends, or as a sweet gift.

Składniki (12)

Servings:
12
  • White sugar 150 g
  • Masło extra 82% 250 g
  • 30% heavy cream 100 ml
  • Whole milk 3.2% 125 ml
  • Dark cocoa, natural 50 g
  • Whole milk powder 200 g
  • Dark chocolate min. 70% 100 g
  • Butter cookies 150 g
  • Shelled, unsalted pistachios 100 g
  • 🌿 Przyprawy
  • Coarse sea salt 3 g
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Sea salt flakes 2 g
💰 Szacowany koszt dania: ~48.67 PLN (4.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Salted Caramel Sauce

1

We start by preparing the salted caramel. Pour 150g of sugar into a saucepan with a thick, light bottom. Spread the sugar in an even layer. Heat over medium power, without stirring, until the sugar at the edges begins to melt and takes on an amber color. You can gently swirl the entire saucepan to help the sugar melt evenly. This process will take about 5-7 minutes.

Ingredients: White sugar
Use a heavy-bottomed saucepan to prevent the sugar from burning. A light-colored bottom allows you to control the color of the caramel. Do not stir the sugar with a spoon until it is mostly dissolved, as it may crystallize!
2

When the sugar has completely dissolved and has taken on the color of tea, reduce the heat to the minimum. Very carefully add 50g of diced butter. The mixture will start to bubble vigorously and splatter - be cautious. Whisk vigorously with a kitchen whisk until the butter is fully incorporated into the caramel, creating a smooth emulsion.

Ingredients: Masło extra 82%
Be careful with the hot caramel, it can cause serious burns. Add the butter in batches, stirring constantly. A whisk is the best tool for this step.
3

Remove the saucepan from the heat. Slowly, in a thin stream, pour in 100 ml of heavy cream, while continuously whisking vigorously. The mixture will start to foam again. Place the saucepan back on low heat and cook for about 1 minute, stirring constantly, until the sauce becomes smooth and uniform. Finally, remove from heat, add 3 pinches of sea salt, and mix. Set aside to cool completely.

Ingredients: 30% heavy cream, Coarse sea salt
The cream should be at room temperature or slightly warmed. Adding cold cream to hot caramel can cause it to harden. If lumps form, heat gently over low heat, stirring until they dissolve.

Chocolate Batter

4

Prepare the mold. A loaf pan measuring about 25x12 cm will work best. Line it thoroughly with baking paper, making sure the paper extends beyond the edges of the pan. This will make it easier to remove the finished block later.

To help the paper stick better to the pan, you can lightly grease it with butter or oil before lining it with paper. This is a simple trick that prevents the paper from sliding around.
5

In a second, larger pot, place 200g of butter, 100g of sugar, 125 ml of milk, and 50g of cocoa. Heat over medium power, stirring occasionally, until all the ingredients dissolve and combine into a smooth, shiny mixture. Bring the mixture to a boil and cook for about 2-3 minutes. Then remove from heat and set aside for about 10-15 minutes to cool slightly. It should still be warm but not hot.

Ingredients: Masło extra 82%, White sugar, Whole milk 3.2%, Dark cocoa, natural
Use a wooden spoon or silicone spatula for mixing. Make sure the sugar has completely dissolved - run the spoon along the bottom, you shouldn't feel any grains.
6

To the slightly cooled chocolate mixture, add 200g of milk powder. It's best to sift it through a sieve directly into the pot, in batches, while continuously stirring vigorously with a whisk. This will help you avoid lumps. Stir until you achieve a thick, smooth, and uniform mixture.

Ingredients: Whole milk powder
This is a crucial moment! If you add powdered milk to a mixture that is too hot, it can form difficult-to-mix lumps. If the mixture is too cold, the powdered milk will not dissolve. The ideal temperature is around 60-70°C.
7

Chop the dark chocolate (100g) into small pieces. Add it to the still warm chocolate mixture. If you like, add 1 teaspoon of vanilla extract now. Stir slowly with a spatula until the chocolate completely melts from the heat of the mixture. The mixture will become even thicker and shinier.

Ingredients: Dark chocolate min. 70%, Vanilla extract
You don't need to melt the chocolate separately. The residual heat of the mixture will be sufficient. Chopping the chocolate will speed up this process. Additionally, you can add vanilla extract to enhance the aroma.
8

Break the biscuits (150g) into irregular, smaller pieces (about the size of a thumb nail) using your hands. Coarsely chop the pistachios (100g), reserving a handful for decoration. In a dry skillet, toast the chopped pistachios over medium heat for 2-3 minutes until they start to smell. Be careful not to burn them. Let cool.

Ingredients: Butter cookies, Shelled, unsalted pistachios
Do not crush the biscuits into powder in the food processor. The goal is to have noticeable pieces in the block. Roasting the pistachios releases their aroma and makes them crunchier.
9

Add the broken biscuits and most of the toasted pistachios (set some aside for decoration) to the pot with the chocolate mixture. Gently but thoroughly mix everything with a silicone spatula, ensuring that all the dry ingredients are evenly coated with the chocolate mixture.

Ingredients: Butter cookies, Shelled, unsalted pistachios
Gently mix to avoid crushing the biscuits into dust. The movements should be scooping, from bottom to top, like when mixing meringue.

Shaping and Chilling

10

In the prepared loaf pan, spread half of the chocolate mixture and smooth the surface. Pour half of the cooled caramel sauce on top. Then, add the rest of the chocolate mixture and drizzle the remaining caramel over it. Using a skewer or the handle of a spoon, make a few swirls in the mixture to create fancy patterns (known as marbling).

Do not mix the layers too vigorously; 3-4 swirls with a stick are enough to create impressive caramel streaks visible when slicing the block.
11

Sprinkle the top of the block with the remaining toasted pistachios. Additionally, if using, sprinkle the whole thing with sea salt flakes, which will add elegance and balance the sweetness. Place the prepared block in the refrigerator for at least 4-5 hours, or preferably overnight. The mixture must set completely.

Ingredients: Shelled, unsalted pistachios, Sea salt flakes
Patience is key. Cutting the block too early will cause it to crumble. Full cooling ensures the perfect consistency.
12

When the block is firm and compact, grab the protruding ends of the parchment paper and carefully remove it from the mold. Transfer it to a cutting board. Use a long, sharp knife, which should be dipped in hot water and dried before each cut. This will ensure that the slices are even and smooth. Cut the block into slices about 1-1.5 cm thick.

A hot knife smoothly glides through hard chocolate and prevents the block from cracking. This is a professional pastry chef trick that is worth using.

Fun Fact

💡

Chocolate block is a symbol of culinary resourcefulness during the PRL era. When real chocolate was a luxury item and hard to come by, Poles created this 'chocolate-like' product from more readily available ingredients, such as powdered milk and cocoa. Every family had its own unique recipe.

Best for

Podwieczorek Spotkanie z przyjaciółmi Domowe przyjęcie Słodki prezent

Tips

🍽️ Serving

Serve the block chilled, sliced into thin pieces. Its intense, sweet flavor pairs perfectly with the bitterness of black coffee, espresso, or unsweetened tea. It can also be served with a scoop of vanilla ice cream for a contrast of temperatures and flavors.

🥡 Storage

Store the finished block in the refrigerator, tightly wrapped in parchment paper or plastic wrap, to prevent it from absorbing odors. In these conditions, it will retain its freshness and flavor for up to 7-10 days.

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