The Original Angel Hair Chocolate Bar (Easy No-Temper Recipe)

Stack of pink chocolate bars filled with pistachio cream and fluffy pişmaniye strands

Jason Clarke

The Original Angel Hair Chocolate Bar (Easy No-Temper Recipe)

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This is the authentic recipe for the viral Angel Hair Chocolate Bar. A stunning pink chocolate shell gives way to a rich pistachio cream and the unique, melt-in-your-mouth texture of real Turkish cotton candy (pişmaniye). This foolproof no-temper method makes this gourmet treat surprisingly easy to create at home.

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Prep Time 10

Chilling time 35

Total Time 45

Servings: 2 bars

Course: Dessert, Snack

Cuisine: Middle Eastern, Turkish

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

For the Chocolate Shell

300 g white chocolate chopped or in wafers; not chips
1 tsp coconut oil or shortening optional, for smoother melting
3 to 5 drops red or pink food coloring optional, for pale pink color

For the Filling

1 cup Pişmaniye Turkish cotton candy, dry and fluffy
½ cup pistachio cream or paste thick, not runny

Method

Melt the white chocolate with coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Add coloring if using.
Pour half the melted chocolate into your mold. Spread it across the bottom and up the sides using a spatula. Tilt to coat evenly.
Chill the shell in the freezer for 10–15 minutes until set and firm to the touch.
With dry hands, gently pull apart the Pişmaniye and layer it into the shell. Spoon pistachio cream over the top and spread gently.
Pour the remaining white chocolate over the filling to seal. Spread to edges and tap to remove air bubbles.
Chill in the fridge for 20–30 minutes. Once firm, pop out of mold and serve.

Nutrition

Serving: 70gCalories: 320kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 20mgPotassium: 90mgFiber: 1gSugar: 25gVitamin A: 40IUCalcium: 60mgIron: 1mg

Notes

Store in a cool, dry place and eat within 1–2 days for best texture.
Avoid moisture to keep the Pişmaniye fluffy.
If you don’t have a mold, use a loaf pan lined with parchment paper instead.

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