A frozen delight that layers indulgence with elegance, the Dubai Chocolate Stick combines creamy pistachio gelato with a luscious Dubai pistachio cream centre, all encased in smooth milk chocolate. Each bite delivers a satisfying contrast — the cool, velvety gelato, the nutty richness of pistachio, and the delicate snap of the chocolate shell. Crafted for moments of pure indulgence, this handheld creation captures the essence of Dubai’s opulent dessert culture in every irresistible mouthful.
Ingredients
- 100g Joypaste Pesto di Pistacchio VIEW IN SHOP
- Joycream Dubai Pistacchio VIEW IN SHOP
- Joycouverture Dark VIEW IN SHOP
Method
White Base
1. Add JOYPASTE Pesto di Pistacchio to the white base.
2. Insert the mixture into the Gel Matic Power Gel machine.
Swirl
1. Add JOYCREAM Dubai Pistacchio to taste.
Chocolate Milk Coating
1. Heat JOYCOUVERTURE Extra Choc Milk to 30°C.
Final Composition
1. Using the Power Gel machine, fill half of the silicone moulds with the prepared white base.
2. Place a portion of JOYCREAM Dubai Pistacchio in the centre.
3. Top with more white base and insert the sticks.
4. Place the moulds into the blast chiller and bring to -40°C.
5. Remove the frozen sticks from the moulds and coat them with the melted chocolate milk coating.
6. Store in the blast chiller or freezer until serving.
A frozen delight that layers indulgence with elegance, the Dubai Chocolate Stick combines creamy pistachio gelato with a luscious Dubai pistachio cream centre, all encased in smooth milk chocolate. Each bite delivers a satisfying contrast — the cool, velvety gelato, the nutty richness of pistachio, and the delicate snap of the chocolate shell. Crafted for moments of pure indulgence, this handheld creation captures the essence of Dubai’s opulent dessert culture in every irresistible mouthful.
Ingredients
- 100g Joypaste Pesto di Pistacchio VIEW IN SHOP
- Joycream Dubai Pistacchio VIEW IN SHOP
- Joycouverture Dark VIEW IN SHOP
Method
White Base
1. Add JOYPASTE Pesto di Pistacchio to the white base.
2. Insert the mixture into the Gel Matic Power Gel machine.
Swirl
1. Add JOYCREAM Dubai Pistacchio to taste.
Chocolate Milk Coating
1. Heat JOYCOUVERTURE Extra Choc Milk to 30°C.
Final Composition
1. Using the Power Gel machine, fill half of the silicone moulds with the prepared white base.
2. Place a portion of JOYCREAM Dubai Pistacchio in the centre.
3. Top with more white base and insert the sticks.
4. Place the moulds into the blast chiller and bring to -40°C.
5. Remove the frozen sticks from the moulds and coat them with the melted chocolate milk coating.
6. Store in the blast chiller or freezer until serving.