🍽️ Dubai Chocolate: How to Make It Easily at Home

Name: Dubai Chocolate: How to Make It Easily at Home
Total time: 35 min
Yield: 4 servings
Ingredients: 30 g chocolate, white (for decorative patterns); 2 drops food coloring (green, optional (for additional decoration); 100 g dark chocolate (or milk chocolate (depending on preference)); 15 g butter; 50 g kadayif pastry strands (angel hair); 1 tsp tahini (for a slightly nutty note in the filling); 80 g pistachio cream (sweetened (for a creamy, sweet filling in the kadayif layer)); 50 g pistachios (roasted and salted (for crunch and flavor contrast))

373 kcal · 35 min · 4 servings

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Ingredients

30 g chocolate, white (for decorative patterns)
2 drops food coloring (green, optional (for additional decoration)
100 g dark chocolate (or milk chocolate (depending on preference))
15 g butter
50 g kadayif pastry strands (angel hair)
1 tsp tahini (for a slightly nutty note in the filling)
80 g pistachio cream (sweetened (for a creamy, sweet filling in the kadayif layer))
50 g pistachios (roasted and salted (for crunch and flavor contrast))

Instructions

1. Decide on the size of your chocolate bar. This recipe yields one large bar (approx. 20 x 10 cm) or two small bars (each approx. 10 x 10 cm). If you prefer thinner layers, you can make three small bars from this amount.
2. Gently melt the white chocolate in a double boiler. Ensure the bowl does not touch the hot water to prevent burning. Stir regularly until liquid (this takes about 5 minutes).
3. Pour the melted white chocolate in thin lines onto the bottom of your silicone mold to create a decorative pattern. Optional: Divide the chocolate and color a portion green to create additional designs.
4. Place the mold in the freezer for about 10 minutes. Wait until the white layer is completely solid.
5. Now melt the dark or milk chocolate in a double boiler until it is smooth and liquid (approx. 5 minutes).
6. Pour a thin layer of this chocolate over the white pattern in the mold. This layer will become the top of your bar later.
7. Place the mold back in the freezer for approx. 10 minutes until this layer is also solid.
8. Melt the butter in a pan over medium heat. Remove the white foam that forms. This is called 'clarifying' and prevents the butter from burning too quickly.
9. Add the kadayif pastry threads (fine noodle threads, often available in Turkish stores) to the hot butter. Stir constantly until they are golden brown and crispy (this takes approx. 10 minutes).
10. Add the sweet pistachio cream and tahini (sesame paste) to the roasted kadayif mixture. Stir everything well until the filling is sticky and moldable (approx. 2 minutes).
11. Spread the kadayif filling evenly over the solidified chocolate layer in the mold. Press it down slightly so it adheres well.
12. Sprinkle chopped, salted pistachios over the filling. This adds a tasty, salty contrast to the sweet cream.
13. Pour the remaining melted chocolate (dark or milk) evenly over the filling. Smooth it out with a spatula or the back of a spoon. This is the 'bottom' of your bar.
14. Place the mold in the refrigerator for at least 3 hours until the chocolate is completely hard.
15. Carefully release the finished bar from the mold by gently bending the silicone mold. Cut it into pieces and enjoy.

Nutrition per serving

kcal: 373
Protein: 6 g · Fett/Fat: 27 g · Carbs: 29 g