HOW TO MAKE THE VIRAL DUBAI CHOCOLATE BAR!

Ingredients

• 200 g White Chocolate Melts (for decorative splash pattern)
• 3 Tbsp Coconut Oil (divided: 2 Tbsp for white chocolate, 1 Tbsp for milk chocolate)
• Few drops Food Coloring (yellow for first batch, green for second batch (optional))
• 300 g Milk Chocolate (break into small pieces for even melting)
• 1 cup Dry Kadaifi (shredded phyllo) (toasted until golden brown)
• 2.5 Tbsp Unsalted Butter (for toasting kadaifi)
• 1 cup Pistachio Cream (smooth, store‑bought or homemade)
• 2.5 Tbsp Tahini (adds richness to filling)
• 5 pieces Edible Gold Leaf (for garnish on bar)
• 12 medium Fresh Strawberries (sliced in half lengthwise)
• 2 Tbsp Crushed Pistachios (for topping strawberries)

Instructions

1. Prepare Decorative White Chocolate

   Combine white chocolate melts and 2 Tbsp coconut oil in a microwave‑safe bowl. Microwave 30 seconds, stir, then microwave another 15 seconds and stir until smooth. Add a few drops of food coloring (yellow) and mix well.

   Time: PT2M

2. Create Splash Pattern in Mold

   Using a small spoon, lightly flick the colored white chocolate over the silicone mold to create a splash pattern. Set the mold aside and place it in the refrigerator to chill while you melt the milk chocolate.

   Time: PT3M

3. Melt Milk Chocolate Base

   In a clean microwave‑safe bowl, combine milk chocolate pieces with 1 Tbsp coconut oil. Microwave 30 seconds, stir, then microwave 15 seconds, stir, and finally microwave another 15 seconds. Stir until completely smooth and glossy.

   Time: PT2M

4. Coat Mold with Milk Chocolate

   Remove the mold from the fridge. Pour the melted milk chocolate into the mold, tilt and rotate to fully coat the interior. Tap gently to release air bubbles and pour out excess chocolate. Return the mold to the fridge to set.

   Time: PT5M

5. Add Second Chocolate Layer

   After the first layer has set, pour a thin second layer of melted milk chocolate over the sides to reinforce the walls. Chill again until firm.

   Time: PT3M

6. Toast Kadaifi

   Heat a large pan over medium heat, melt 2.5 Tbsp butter, then add 1 cup dry kadaifi. Toast, stirring frequently, until golden brown and fragrant (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

7. Cool and Mix Pistachio Filling

   Transfer toasted kadaifi to a bowl and let cool completely. Once cool, add 1 cup pistachio cream and 2.5 Tbsp tahini. Mix until a uniform, slightly sticky filling forms.

   Time: PT4M

8. Fill Bar with Pistachio Mixture

   Remove the mold from the fridge. Spoon the pistachio‑kadaifi mixture into the chocolate‑coated mold, spreading evenly with a spatula.

   Time: PT2M

9. Seal with Final Chocolate Layer

   Pour the remaining melted milk chocolate over the pistachio filling, smoothing the top with a spoon. Chill the mold until the bar is completely set.

   Time: PT5M

10. Unmold and Garnish

    Once fully set, remove the bar from the refrigerator and gently pop it out of the silicone mold. Apply a few extra pieces of edible gold leaf on top for extra sparkle.

    Time: PT2M

11. Prepare Chocolate‑Covered Strawberries

    Slice each strawberry in half lengthwise. In a cup, place a spoonful of pistachio filling, add sliced strawberries, drizzle with melted milk chocolate and a dollop of pistachio cream. Repeat layers until the cup is full. Finish with a sprinkle of crushed pistachios.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g