"Angel Hair Chocolate Bar" recipe by E. V. Chocolate
- LIPARI MARTELLATO
- Jun 4
- 2 min read
Elena Vychka, businesswoman and influencer with more than 580 k Instagram followers, presents her tailor-made recipe for YUMMY, the perfect mould for creating the trendy chocolate bar of the moment.
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"YUMMY - Angel Hair Chocolate Bar"
Shelf life: 2 months at 16–18°C in a dark place.
Pişmaniye (Angel Hair) Chocolate Bar – Pistachio
Using tempered milk chocolate, fill the MA 2034 mold. Tap the mold gently to release any trapped air bubbles. Pour out the excess chocolate and clean the mold surface with a pastry scraper. Leave the shell to crystallize.
Pistachio filling
Ingredients:
White chocolate Velvet 190 g
Pistachio paste 100% 170 g
Unsalted butter 82% 60 g
Procedure:
Melt the white chocolate in pulses to 30–35°C. Add pistachio paste and softened butter to the melted chocolate. Blend with an immersion blender until smooth and emulsified. Temper the filling to 28°C.
ASSEMBLY
Pipe the pistachio filling into the chocolate shell, filling about 1/3 of the cavity. Let crystallize for 2 hours.
Add Pişmaniye (angel hair) on top, leaving about 2 mm of space for the base. Seal the bar with tempered milk chocolate. Let crystallize for 30 minutes.
DECORATION
Add fat-soluble coloring to white chocolate. Blend with an immersion blender and temper the colored chocolate. Decorate the surface of the bar with spontaneous strokes or drips. Once crystallized, optionally finish with 23K edible gold leaf for a luxurious touch.
Would you like to know more about Yummy mould? Click the bottom to discover all models.
ABOUT
Elena Vjchka:
"The world of chocolate opened up to me in 2021, and since then, I’ve been fully immersed in this craft. I went through the entire journey of learning from scratch — without mentors or support — to the results I am truly proud of today. I continue to refine my skills every day by learning, experimenting, and sharing my knowledge with others.
Today, I hold chocolate masterclasses and training sessions abroad.
Even in the darkest times, when the war began, I didn’t give up. On the contrary — I believed in myself and my craft even more. That challenge only made me stronger and taught me to keep moving forward no matter what. I am open to collaboration, new ideas, and people who, like me, are passionate about high-quality chocolate.
My dream is to create not just sweets, but emotions and inspiration — and I continue walking toward that dream, step by step."
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