Testing the Viral Dubai Chocolate Recipe from TikTok

Ingredients

• 3 tablespoons Unsalted Butter (melted)
• 1/2 cup Shredded Phyllo Dough (Hay) (found on Amazon, resembles straw or hay, toasted)
• 2 tablespoons Pistachio Cream Butter (store‑bought or homemade pistachio butter)
• 1 tablespoon Tahini (smooth, sesame paste)
• 200 grams Dark Chocolate (70% cacao) (for double‑boiling and tempering)
• 1 pinch Sea Salt (to finish, optional)

Instructions

1. Melt Butter

   Place 3 Tbsp unsalted butter in a small saucepan over low heat and melt until fully liquid.

   Time: PT2M

   Temperature: low heat

2. Toast Shredded Phyllo

   Add 1/2 cup shredded phyllo “hay” to the melted butter, stirring constantly. Cook for 2‑3 minutes until the strands turn golden‑brown and emit a nutty aroma.

   Time: PT3M

   Temperature: medium heat

3. Combine Pistachio Cream and Tahini

   Stir in 2 Tbsp pistachio cream butter and 1 Tbsp tahini until the mixture is smooth and glossy.

   Time: PT2M

4. Melt and Temper Chocolate

   Set up a double boiler. Add the 200 g dark chocolate to the heat‑proof bowl and melt, stirring gently. Once melted, remove from heat and temper by stirring continuously until the chocolate reaches about 31 °C (88 °F) and becomes glossy.

   Time: PT7M

   Temperature: 31°C

5. First Chocolate Layer

   Pour a thin layer of tempered chocolate into each cavity of the ice‑cube tray (or mold), covering the bottom. Tap the tray lightly on the counter to level the chocolate.

   Time: PT2M

6. Add Pistachio‑Tahini Filling

   Spoon a small amount of the pistachio‑tahini mixture onto the set chocolate layer, spreading it evenly but leaving a thin border.

   Time: PT2M

7. Top with Second Chocolate Layer

   Cover the filling with another thin layer of tempered chocolate, ensuring the cavity is completely sealed.

   Time: PT2M

8. Set the Bars

   Place the tray in an ice bath for 1‑2 minutes to firm the chocolate, then transfer to the freezer for 5‑7 minutes until completely solid.

   Time: PT7M

9. Finish and Serve

   Remove the bars from the tray, sprinkle a pinch of sea salt on each if desired, and serve at room temperature.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

18 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Coconut oil (will change flavor)
• Instead of Shredded Phyllo Dough (Hay): Crispy rice cereal, Puffed wheat
• Instead of Pistachio Cream Butter: Almond butter, Cashew butter
• Instead of Tahini: Sunflower seed butter, Almond butter (different flavor)
• Instead of Dark Chocolate (70% cacao): Milk chocolate (will be sweeter), Couverture chocolate
• Instead of Sea Salt: Himalayan pink salt

Equipment Needed

• Small Saucepan
• Double Boiler Set (or heat‑proof bowl over saucepan)
• Mixing Bowl
• Silicone Spatula
• Ice Cube Tray (or small chocolate mold)
• Ice Bath Bowl
• Freezer
• Measuring Spoons

Critical Steps — Do Not Skip

• Tempering the chocolate to the correct temperature (31 °C) for a glossy finish.
• Toasting the shredded phyllo quickly to achieve a nutty, golden‑brown color without burning.

Chef Tips from the Video

• For extra crunch, toast the shredded phyllo in a dry skillet before adding butter.
• A pinch of sea salt on top heightens the chocolate’s flavor and balances the sweetness of the pistachio filling.
• Use a candy thermometer for accurate tempering; a small temperature error can affect the shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Can be frozen for up to 1 month; thaw at room temperature before serving.

Room temperature: Not recommended beyond a few hours, as chocolate may bloom.

Make-Ahead Tips

• Prepare the chocolate bars up to step 8 and store them sealed in the freezer; they can be brought to room temperature just before serving.
• The pistachio‑tahini filling can be made a day ahead and kept refrigerated.

Frequently Asked Questions