How to Make Dubai Chocolate

Ingredients

• 1 cup Kunafa (shredded kataifi) (pre‑packaged, toasted until golden)
• 2 tablespoons Unsalted Butter (melted)
• 8 oz Amoretti Pistachio Cream (over 50% pistachios, room temperature for easy spreading)
• 12 oz White Chocolate (good quality couverture or chips, chopped)
• 0.5 ml Oil‑Soluble Food Coloring (Green) (Amoretti Daisy green, highly concentrated)
• 0.5 ml Oil‑Soluble Food Coloring (Yellow) (Amoretti Daisy yellow, highly concentrated)
• 1 pinch Sea Salt Flakes (Optional garnish for contrast)

Instructions

1. Toast Kunafa

   Melt the butter in a skillet over medium heat, add the shredded kunafa and stir continuously until it turns a light golden brown and becomes slightly crisp, about 5 minutes. Transfer to a plate to cool.

   Time: PT5M

2. Melt White Chocolate

   Place the chopped white chocolate in a heat‑proof bowl over a pot of simmering water (double boiler) or melt in the microwave in 30‑second bursts, stirring until completely smooth.

   Time: PT5M

3. Color Chocolate

   Divide the melted chocolate into two portions. Add a few drops of green food coloring to one half and stir until uniform. Add a few drops of yellow to the other half and stir.

   Time: PT2M

4. Form Chocolate Shells

   Fit a piping bag with the colored chocolate and pipe into each cavity of the silicone bar mold, filling to the top. Tap the mold gently on the counter to settle the chocolate and release air bubbles.

   Time: PT5M

5. Chill Shells

   Place the filled mold in the refrigerator for about 10 minutes, or until the chocolate shells are firm to the touch.

   Time: PT10M

6. Add Pistachio Filling

   Spoon or pipe the Amoretti pistachio cream into each chocolate shell, filling to just below the rim so a thin chocolate seal can be added later.

   Time: PT5M

7. Seal Bars

   Re‑heat a small amount of the remaining melted white chocolate and drizzle or pipe a thin layer over the filled shells, smoothing with a small spatula to create an even top.

   Time: PT5M

8. Final Set

   Return the completed bars to the refrigerator for another 10 minutes until the top layer hardens.

   Time: PT10M

9. Serve

   Pop the bars out of the silicone mold, sprinkle a pinch of sea salt flakes on each if desired, and enjoy immediately or store as directed.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g