🇧🇷 VegetariRango
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Vegan recipe for the famous filled Dubai-style chocolate, featuring a colorful coating and a special crunchy edible noodle mixture.
Recipe Video
Ingredients
- Vegan white chocolate
- Edible gold powder
- Turquoise food coloring
- Yellow food coloring
- Vegan semi-sweet chocolate (chips or bar)
- 4tablespoons de All-purpose flour
- 5tablespoons de Cornstarch (Maizena)
- 1/2teaspoon de Salt
- 110ml de Water
- 1/2tablespoon de Oil (any type)
- Pistachio Nutella (homemade or store-bought)
Instructions
Melt a portion of the vegan white chocolate in the microwave. Brush the inside of the chocolate molds with a coat of edible gold powder to create an artistic effect.
Dica: This process creates a decorative, 'fancy' layer on the chocolate.
Separate a small amount of the melted white chocolate into two bowls. Add a few drops of turquoise food coloring to one and yellow to the other, mixing well to color them.
Dica: Create an artistic effect by flicking the colors into the chocolate mold with a brush or randomly.
Place the colored molds in the refrigerator to set the first decorative layer.
Dica: Chill for a few minutes until the layer is somewhat firm.
Temper the melted vegan semi-sweet chocolate (warmed via double boiler, then cooled to room temperature) to prevent it from melting easily once finished.
Dica: Stir the cooled chocolate continuously until it reaches the ideal room temperature, testing a small amount on the corner of your mouth if necessary.
Fill the molds, already set with the colored layer, with the tempered semi-sweet chocolate, coating the entire side.
Dica: Use an offset spatula to press the chocolate against the mold, ensuring it reaches the top edge to create a uniform shell.
Return the chocolate shells to the refrigerator for a few minutes to firm up.
Dica: Wait until the shell is more consistent before adding the filling.
Prepare the crunchy filling batter: mix the all-purpose flour, cornstarch, and salt in a bowl.
Dica: Mix vigorously, like there's no tomorrow.
Add the water and oil to the dry mixture, forming a more liquid batter (about 110 ml of water total).
Dica: The final consistency should be liquid, similar to a thin pancake batter.
Transfer the liquid batter to a plastic bag (simulating a pastry bag) and make a very small hole in the tip for flow control.
Dica: Ensure the hole is tiny so you can draw very fine strands when frying.
Cook the filling batter into a 'noodle' shape (in thin strands) in hot oil, avoiding frying raw dough. Remove and break into pieces.
Dica: The cooking method should be different from traditional deep-frying to avoid an old oil flavor. The narrator suggests the noodles should be cooked into thin strands until done and crispy.
Mix the cooked noodle pieces with the Pistachio Nutella until well combined, creating the final filling.
Dica: Lightly breaking the noodles before mixing helps them fill the chocolate spaces better.
Fill the hollow chocolate shells with the noodle and Pistachio Nutella mixture.
Dica: Fill all corners well.
Return the filled chocolate to the refrigerator for a few more moments to firm up the filling before serving.
Dica: The filling should set slightly firm.
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Dietary Info
Allergens Present
Required Equipment
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